Small Potato Pancakes with Bismarck Herring and Beetroot

Ingredients

• 200 g Bismarck herring fillet
• 1 Spring onion
• 150 g pickled beetroot (sliced)
• 1 tbsp Lemon Juice
• a pinch sugar
• 1 kg waxy potatoes
• 1 tbsp sour cream
• 1 egg
• 2 tbsp breadcrumbs
• Salt
• ground pepper
• 5 tbsp olive oil

Instructions

1. 1.

   Cut the Bismarck herring into small cubes. Clean and finely slice the spring onion. Drain the beetroot well and dice it. Marinate with lemon juice and sugar.

2. 2.

   Peel, wash, and grate the potatoes coarsely. Place the grated potato in a kitchen towel and squeeze out excess moisture. Mix in sour cream, egg, and breadcrumbs; season with salt and pepper.

3. 3.

   Heat 1–2 tbsp oil in a non‑stick pan and fry the pancakes until golden brown. Transfer to a baking sheet and keep warm in a preheated oven (electric: 100 °C, gas: level 1).

4. 4.

   Serve the tartar on the warm pancakes.