Sweet potato blinis à la Fletcher

Ingredients for 4 servings:

• 500 g sweet potatoes
• 300 g smoked trout fillet(s)
• 100 ml milk, lukewarm
• 150 g flour
• 4 eggs
• 25 g dry yeast
• 3 onions or shallots
• 1 garlic clove(s)
• 50 ml olive oil
• 1 lemon(s) or lime, untreated
• 30 g fresh ginger
• 3 tbsp Balsamic vinegar, white
• 1 avocado(s)
• 2 tsp mustard, medium hot
• 1 nutmeg
• 2 tbsp clarified butter
• 150 g arugula
• 1 bunch of dill
• Black pepper, freshly ground
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with smoked trout tartar and rocket and avocado salad

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Wash the sweet potatoes, place them in an ovenproof dish, and cook in the oven for about 1 hour until soft. Then remove them, halve them, scoop out the soft flesh with a spoon, and mash it finely. Dissolve the yeast in the lukewarm milk and mix it with the flour into the potatoes. Separate the eggs and add the yolks to the potato mixture. Reserve the egg whites from three eggs (the other can be discarded). Season everything with salt, pepper, and nutmeg (using a grater) and knead everything well. Beat the egg whites with a pinch of salt until stiff peaks and carefully and evenly fold them into the potato mixture. Cover the dough and let it rise in a warm place for about 30 minutes. Cut the trout fillet into small cubes. Peel and finely dice the onions and garlic. Peel and finely grate the ginger. Mix both with the trout cubes. Finely grate the lemon zest (only the yellow part, not the white part, as it will be bitter otherwise) and juice the lemon. Add four tablespoons of olive oil, the grated lemon zest, and the lemon juice to the fish. Season with a little salt and pepper. Finely chop the dill and finally mix it into the tartar. Fry the sweet potato batter in hot clarified butter to make small blinis (like pancakes). Clean and wash the arugula, and spin it dry. Halve the avocado, remove the pit, and cut into wedges. Mix the balsamic vinegar, mustard, and the remaining olive oil to make a vinaigrette. Marinate the arugula and avocado with it. Place the trout tartar and the still-warm potato blinis on the plates. Arrange the lettuce around the fish and drizzle with the remaining dressing. Serve. Note: Blinis are a pastry dish originating from Eastern Europe that resembles pancakes. They are prepared in the shape of thin flatbreads.