This snack appears on the table almost instantly (and disappears from it just as quickly). The pancakes themselves can be baked in advance, packed in an airtight container and stored in the refrigerator for several days. Before serving, they will only need to be decorated with slices of fish or red caviar.
Instructions
- Boil the potatoes in salted water and mash until smooth.
- Add flour, mix three eggs in turn, sour cream (cream is indicated in the recipe, but I replaced them with sour cream). Add salt and pepper to taste.
- Heat the vegetable oil in a frying pan. Spread the dough with a spoon and bake small pancakes.
- These are my pancakes.
- Place the pancakes on a plate.
- Put a piece of fish on top (I used salted chum salmon and smoked pink salmon).
- Add sour cream and garnish with dill greens.
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