Potato pancakes, but not as you think. Firstly, they’re made from boiled potatoes, secondly, with mackerel, and thirdly… Give them a try!
Ingredients
- Lemon – 1 piece
- Tasmanian caviar – 40 g
- Eggs – 3 pieces
- Fresh dill – 12.5 g
- Wheat flour – 70 g
- Mixed salad – 150 g
- Olive oil – 1 tablespoon
- Black pepper – a pinch
- Salt – a pinch
- 30% cream – 150 ml
- Smoked mackerel – 200 g
- Potatoes – 600 g
Preparation
Separate the whites from 2 eggs into a bowl, add salt, and beat until stiff peaks form. Drain the potatoes, then return them to the pot. Blend the potatoes using a blender, making potato puree. Add 70 g of flour and one whole egg to the pot, then mix everything using a whisk. Set aside.
Sauce: Pour 110 ml of cream into a bowl, beat it using a whisk, then add the juice of 1/2 lemon, mix, and add 20 g of Tasmanian caviar (leave the remaining 20 g for decoration). Finely chop the leaves from two sprigs of dill and add them to the sauce. Season with black pepper and salt, then mix. Refrigerate the sauce.
Add the beaten egg whites, pepper, salt, and directly onto the potatoes (not on the egg whites), add 40 ml of cream. Mix very gently. Fillet the mackerel, insert a knife into the dorsal part near the head, cut, remove the bones, cut off the head, use a knife to remove the abdominal bones, and cut off the tail.
Pour olive oil into a pan, heat it up. Using a spoon, shape small pancakes from the puree, press them with a spoon soaked in water (you can also use a metal can, e.g., from corn or peas, to form nice pancakes). Place the baked pancakes on a paper towel, then wrap them in aluminum foil (to keep them warm). Cut the mackerel fillet into smaller pieces. Unwrap the pancakes from the foil, spread with a thick sauce, place a piece of mackerel on each pancake, decorate with the remaining caviar and dill.
Serving: Place the pancakes on a plate, add the mixed salad inside. Drizzle with olive oil.
