Ingredients

• 280 g potatoes
• 1 small shallot
• 1 egg
• 40 g butter, melted
• freshly ground black pepper
• 2 tablespoons chopped fresh herbs (e.g. parsley, thyme or chives)

Preparation

1. Preheat the oven to 200 degrees. Grease a muffin pan with 12 indentations (with a capacity of 1/2 cup) thoroughly with oil.
2. Peel the potatoes and grate on a grater with large holes, put in a bowl, add the shallot grated on a grater with small holes. Mix with the egg, melted butter, freshly ground pepper and fresh herbs.
3. Spoon 1 tablespoon of the potato mixture into the indentations of the pan. If juice collects on the bottom of the bowl, don't add it to the pancakes.
4. Place the pan in the preheated oven and bake for 25 minutes, until golden. Meanwhile, prepare the toppings; peel the beets and cut them into thin slices, lightly toast the pine nuts.
5. Remove the pancakes from the oven and sprinkle with sea salt. On each pancake, place a slice of beet, a piece of smoked salmon, crumble goat cheese and sprinkle with pine nuts. Decorate with fresh cilantro and season with freshly ground pepper. You can drizzle with olive oil, but it's not necessary.
6. The pancakes can be baked earlier, reheated just before serving and topped with toppings. The pancakes can also be reheated together with the toppings, but without fresh herbs, which should be added just before serving.