Filter
Reset
Sort ByRelevance
Suzq777
Poffertjes with smoked trout
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
Blogs that might be interesting
-
85 minSnackhalf-to-half-chopped, forest outing, shii-takes, garlic, fresh ginger root, dry sherry, soy sauce, sesame oil, filo pastry, vinegar, frying oil,fried wontons
-
20 minSnackwinter carrot, mixed olives Italiamix (165 g),carrot roll with olive
-
90 minSnackgarlic, winery wine vinegar, bay leaves, dried thyme, cloves, sardines in oil, carrot salad (pot),sardines in Spanish marinade
-
20 minSnackdeer steaks, balsamic vinegar, extra virgin olive oil, fresh rosemary, bacon, (sea salt, (freshly ground) black pepper,deer steaks on rosemary skewers
Nutrition
90Calories
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Loved it