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Potato pancakes with pickled smelt

Potato pancakes with pickled smelt, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, Russian cuisine

Ingredients portion 6

Potatoes 200 g

3.2% milk 150 ml

Butter 20 g

Wheat flour 20 g

Cream 35% 50 ml

Chicken egg 2 pieces

Melted butter 100 g

Smelt 300 g

Fish broth 200 ml

Garlic 3 g

White wine vinegar 2 ml

Dill 10 g

Laurel leaf 1 piece

Chilli pepper 1 g

Shallots 30 g

Carrots 30g

Sour cream 20% 150 g

Lemon juice 1 teaspoon

Dill oil 200ml

Sugar to taste

Salt to taste

Cooking instructions 1 hour + 1 day

1 Marinate the fish: mix the fillets, garlic, vinegar, dill, bay leaf, chilli, carrots and shallots in a saucepan, add the stock and cook over a low heat for 10 minutes. Strain the marinade; discard the vegetables and seasonings. Cool with the fish to 5 degrees centigrade. Put the fish and marinade into a vacuum bag and leave in the refrigerator for 24 hours.

2 Boil the potatoes in water in a vacuum-seal bag (you can find pre-packed peeled ones in shops) for 20 minutes, remove them and allow to dry out. Mash together with the milk and butter until smooth (you can beat them once in a blender) and leave to cool.

3 Sieve the flour through a fine sieve into a purée, add the cream and a generous pinch of salt. Separate the egg yolks from the whites in both eggs. Stir the yolks into the batter one at a time. Whisk the egg whites into a froth and add the egg whites. Mix thoroughly.

4 Melt the melted butter in a pan and fry small pancakes, about a tablespoon each. Allow to cool.

5 Mix together the sour cream, a teaspoon of lemon juice and a couple of grams of lemon zest, dill oil, salt and sugar.

Vanilla mixtape with chocolate chip biscuits

6 Place a smelt on the pancakes, garnish the dish with the sauce and fresh dill.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .