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Suzq777
Poffertjes with smoked trout
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Ingredients
Directions
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Grate the beet in julienne strips. Mix them in a bowl with the vinegar and leave to marinate for at least 4 hours. Allow the beet julienne to drain well in a sieve and pat dry with kitchen paper.
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Finely chop the dill and cut the trout into as many pieces as there are small pancakes. Mix the mayonnaise with mustard and dill. Put a spoonful of dill mayonnaise on each poffertje. Put some beet leaves and a piece of trout on it. If necessary, garnish with tufts of dill.
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Nutrition
90Calories
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
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