Potato pancakes with pickled smelt

6 servings

60 minutes

Potato pancakes with pickled smelt are a refined dish of Russian cuisine, combining the softness of potatoes and the tangy flavor of pickled fish. The recipe's origins trace back to the traditions of northern regions where smelt is a seasonal delicacy. The delicate pancakes made from mashed potatoes with cream and eggs have an airy texture and a subtle creamy note. Pickled smelt infused with dill, garlic, and spices adds a vibrant taste and pleasant acidity to the dish. The finishing touch is a sauce made from sour cream and lemon juice that highlights freshness and balances the flavor composition. This dish is perfect for festive tables as well as cozy home dinners, creating an atmosphere of warmth and gastronomic delight.

Energy value per serving

• Calories: 645.9
• Proteins: 13.5g
• Fats: 60.1g
• Carbohydrates: 12.8g

Ingredients

• Potato: 200 g
• Milk 3.2%: 150 ml
• Butter: 20 g
• Wheat flour: 20 g
• Cream 35%: 50 ml
• Chicken egg: 2 pc
• Melted butter: 100 g
• Smelt: 300 g
• Fish broth: 200 ml
• Garlic: 3 g
• White wine vinegar: 2 ml
• Dill: 10 g
• Bay leaf: 1 pc
• Chili pepper: 1 g
• Shallots: 30 g
• Carrot: 30 g
• Sour cream 20%: 150 g
• Lemon juice: 1 tsp
• Dill oil: 200 ml
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Marinate the fish: mix fillet, garlic, vinegar, dill, bay leaf, chili, carrot and shallot in a saucepan, pour in broth and cook on low heat for 10 minutes. Strain the marinade; discard the vegetables and spices. Cool with the fish to 5 degrees. Place the fish and marinade in a vacuum bag and leave in the refrigerator for 24 hours.

   Required ingredients:

   • Smelt: 300 g
   • Garlic: 3 g
   • White wine vinegar: 2 ml
   • Dill: 10 g
   • Bay leaf: 1 piece
   • Chili pepper: 1 g
   • Carrot: 30 g
   • Shallots: 30 g
   • Fish broth: 200 ml

2. Boil the potatoes in a vacuum bag for 20 minutes, remove and let dry. Mash with milk and butter until smooth (can blend once), cool down.

   Required ingredients:

   • Potato: 200 g
   • Milk 3.2%: 150 ml
   • Butter: 20 g

3. Sift the flour through a fine sieve into the puree, add cream and a generous pinch of salt. Separate the yolks from the whites of both eggs. Gradually mix the yolks into the dough. Whip the whites into a foam and add them next. Mix everything thoroughly.

   Required ingredients:

   • Wheat flour: 20 g
   • Cream 35%: 50 ml
   • Salt:  to taste
   • Chicken egg: 2 pieces

4. Melt ghee in a pan and fry small pancakes — about a tablespoon for each. Let cool.

   Required ingredients:

   • Melted butter: 100 g

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

   Required ingredients:

   • Sour cream 20%: 150 g
   • Lemon juice: 1 teaspoon
   • Dill oil: 200 ml
   • Sugar:  to taste
   • Salt:  to taste

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

   Required ingredients:

   • Smelt: 300 g
   • Dill: 10 g