Leila.se
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SERVES 4
Bleak roe with crispy potato pancakes
- 250 g (9 oz) white fish roe
- 200 g (7 oz) organic sour cream
- 2 red onions
- 1 dill sprig
- 1 lemon
- 500 g (18 oz) firm potatoes
- Flaked salt
- Ground black pepper
- Butter and olive oil for frying
- Strain the white fish roe.
- Finely chop the red onion and cut the lemon into pieces.
- Coarsely grate the potatoes, salt, and squeeze out any redundant liquid.
- Melt the butter in a hot frying pan and add some olive oil.
- Shape the grated potato into small, thin pancakes and fry them until golden and with crispy edges.
- Serve with white fish roe, sour cream, dill, red onion and lemon.
- Season the white fish roe with fresh ground pepper.