One Bite Pickerel Cheeks on Potato Pancakes
3 medium potatoes, peeled and shredded
1 onion, shredded
1/4 cup flour or matzo meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)
Pickerel cheeks and vermouth or your favourite clear liquor.
Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.
Sauté pickerel cheeks and deglaze with vermouth.
Top each latke bite with a pickerel cheek, crème fraiche and golden caviar.
Fresh pickerel cheeks are in season fall, winter, & spring or are available frozen. For more tips on cheeks or potatoes, please visit KarenFood, the blog.
Gimli Fish is the best-est, and
Gimli Fish pickerel cheeks are the cheek-y-est.
I always thunk pickerel’s best just sizzled in butter, with a pinch of pepper, but this recipe looks totally worth trying.
One wee nudge – I think that fourth ingredient is spalled rong!
I vote: matzah, matza, matzo or matso.
The Spelling Police