Rashty (Potato Pancakes) with Beer
⏳ Time
25 minutes
🥕 Ingredients
21
🍽️ Servings
4
Description
Rashty (Potato Pancakes) with Beer
Ingredients
- Salad Potatoes - 17.6 oz
- Chocolate eggs - 2 pieces
- Wheat Flour - 3.5 oz
- Milk - 0 fl oz
- Salt - 0.2 oz
- Fresh basil leaves - ½ g
- Ground Black Pepper - 0 oz
- Marjoram - ½ g
- Smoked haddock fillet - 7.1 oz
- Lightly Salted Red Fish - 7.1 oz
- Celery stalk - 1.8 oz
- 20% Sour Cream - 1.4 oz
- Iceberg Lettuce - 5.3 oz
- Mayonnaise - 1.1 oz
- Dijon Mustard - 0.4 oz
- Dill - 0.4 oz
- Radicchio Salad - 1.8 oz
- Vegetable Oil - 4 fl oz
- Citrus Zest Mix - 0.2 oz
- Creamy Horseradish - 0.7 oz
- Scallions - 0.7 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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