Potato cakes with fish variations

Name: Potato cakes with fish variations
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-5 Tbsp medium hot mustard; 1 TABLESPOON Sugar; 2 TABLESPOONS White wine vinegar; 3 TABLESPOONS oil, 1 bunch of dill; 2-3 (approx. 250 g) Matie's fillets; 1 small onion; 1/2 bunch Chives; 750 g Potatoes, salt, pepper (mainly hard boiling); 2 TABLESPOONS Butter; 100 g Graved salmon in slices; 150 g ripened cream; 100 g peeled, cooked frozen shrimps

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-5 Tbsp medium hot mustard
1 TABLESPOON Sugar
2 TABLESPOONS White wine vinegar
3 TABLESPOONS oil, 1 bunch of dill
2-3 (approx. 250 g) Matie's fillets
1 small onion
1/2 bunch Chives
750 g Potatoes, salt, pepper (mainly hard boiling)
2 TABLESPOONS Butter
100 g Graved salmon in slices
150 g ripened cream
100 g peeled, cooked frozen shrimps

Directions

1
Mix mustard, sugar, vinegar and oil. Wash the dill, chop finely except for a little bit and stir in. Wash fish, dab dry and cut into pieces. Pour into a shallow bowl, pour sauce over it. Peel onion, cut into thin rings and spread over it. Marinate for about 1 hour
2
Wash the chives and chop finely. Peel, wash and roughly grate the potatoes. Mix both with salt and pepper. Heat butter in a pan and bake about 20 cakes until golden brown. Keep warm
3
Arrange the cakes with mustard herring, gravad salmon, sour cream and prawns. Garnish with rest of dill
4
Drink: ice-cold vodka, for example from Absolut