Smelt with Vegetable Cream

Ingredients

• 8 smelt fillets
• 2 Tomatoes
• 0.25 Cucumber
• 250 g yogurt
• 0.5 lemon (juice only)
• 200 g heavy cream
• 1 tbsp capers
• 2 sprigs dill
• Salt
• Pepper

Instructions

1. 1.

   Slice the tomatoes crosswise, briefly blanch in hot water, cool, peel, quarter, remove seeds and dice the flesh.

2. 2.

   Peel the cucumber, cut lengthwise in half, scoop out seeds with a spoon and dice the flesh.

3. 3.

   Whisk yogurt with lemon juice, salt and pepper. Beat the cream until stiff peaks form and fold it into the yogurt mixture. Drain capers and stir them in with tomatoes and cucumbers.

4. 4.

   Drain smelt fillets on kitchen paper, roll them up and secure with a wooden skewer. Garnish the smelt rolls with dill sprigs and serve with the cream sauce.