Latkes:
5 potatoes
3 tablespoons grated Parmesan
Pinch of salt

Grate the potatoes coarsely and drain in thin fabric. Mix with cheese and salt.

Fry in hot oil on medium heat for around 1 minute on each side.

Creamy mushrooms:
50g mushrooms (diced)
50g sour cream
50g heavy cream
1 tablespoon oil
1 chopped garlic clove
Half of a shallot, chopped
Salt
Black pepper
Thyme

Fry the shallot and garlic in a skillet. Add the mushrooms, fry. Add the sour cream and heavy cream, slat and pepper, thyme, and saute for a while.

Serve on top of the latke, garnish with micro greens.


Bacon and egg:
50g bacon
2 quail eggs
1 teaspoon chopped chives

Slice the bacon finely and fry until crispy. Place eggs in boiling water and boil for 2.5 minutes. Cool in iced water.
Top the latke with halved egg, bacon bits and chives.

Dill-flavor sour cream and trout roe:
100g sour cream
1 tablespoon dill
Grated garlic
½ teaspoon horseradish
Pinch of salt

Mix sour cream and garlic, horseradish, and salt. Place on top of teh latke, finish with trout roe.