Hot-roasted stone bites with potato blinis and fennel salad

Ingredients for Hot-roasted stone bites with potato blinis and fennel salad

Instructions for Hot-roasted stone bites with potato blinis and fennel salad

To prepare the Hot-roasted stone bites with potato blinis and fennel salad recipe, please follow these instructions:

The potatoes are boiled tenderly. Sieved and drained for moisture. Blend together with the three eggs and season with salt and pepper.

The potato mass is poured into small portions on the forehead or in the blind-pan and rose golden on both sides.

Fennel, dill, creme fraiche, salt and pepper are stirred together.

The stone binder is divided into fillets and lunes easily in alm. oven.