Rashty (Potato Pancakes) with Beer
Main Dishes • World
Description
Rashty (Potato Pancakes) with Beer
Ingredients
- Salad Potatoes 20 oz
- Chocolate eggs 2 pieces
- Wheat Flour 5 oz
- Milk 0 fl oz
- Salt 0 oz
- Fresh basil leaves ½ g
- Ground Black Pepper 0 oz
- Marjoram ½ g
- Smoked haddock fillet 5 oz
- Lightly Salted Red Fish 5 oz
- Celery stalk 0 oz
- 20% Sour Cream 0 oz
- Iceberg Lettuce 5 oz
- Mayonnaise 0 oz
- Dijon Mustard 0 oz
- Dill 0 oz
- Radicchio Salad 0 oz
- Vegetable Oil 5 fl oz
- Citrus Zest Mix 0 oz
- Creamy Horseradish 0 oz
- Scallions 0 oz
Step-by-Step Guide
Step 1
Peel the potatoes and remove any eyes.
Step 2
Dilute cold milk with an equal amount of ice water.
Step 3
Grate the potatoes on a coarse grater into the milk mixture. Let it sit in the liquid for 4 minutes.
Step 4
Chop the iceberg lettuce, green onions, and radicchio, and dress with a mixture of mayonnaise and sour cream, seasoning with lemon zest, Dijon mustard, and prepared horseradish. Mix and set aside in the refrigerator.
Step 5
Squeeze the soaked grated potatoes to remove excess liquid. Add eggs, flour, salt, and herbs. Knead into a homogeneous mass.
Step 6
Fry in the form of pancakes in a heavy skillet with vegetable oil until golden brown. Place the finished rashty on paper towels to remove excess fat.
Step 7
Place the salad in the center of a plate. Arrange the rashty around it. Top with slices of fish. Sprinkle with finely chopped dill.
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