Potato pancakes with cream and caviar
Ingredients for 4 people
• 80 g of congealed clarified butter
• 750 g finished cakes for potato pancakes
• 300 g dense, sour cream
• 170 g trout caviar
• 1/2 a bunch of dill
Dissolve in a coated pan 1 a teaspoon of clarified butter.
For each cake, put it in a pan with hot fat 2 do 3 spoons of dough.
Use a spoon to level the dough.
Fry 5 minutes over medium heat, turn over and fry more 3 minutes.
Place the ready-made pancakes on a kitchen paper towel; fry more pancakes from the remaining dough.
Serve with cream, caviar and chopped dill.
The fried pancakes can be stored in a preheated oven and covered with caviar, garnish with cream and dill just before serving.
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