Trout potato pancakes

Ingredients for 8 servings:

• 200 g potatoes, cooked (from the previous day)
• 125 g smoked trout fillet(s)
• 2 sprigs of parsley, flat, finely chopped
• 1 sprig of dill
• 1 tsp, heaped pesto, basil
• 1 pinch of salt
• 1 egg(s) (not required)
• some pepper
• some nutmeg, freshly grated
• possibly milk, warm
• possibly cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy & quick to prepare – ideal side dish/garnish for cream soups

Mash the potatoes with the smoked trout fillets and then puree. Then add the herbs, pesto, and egg, and season with salt, pepper, and nutmeg. Stir the puree again thoroughly (with a blender, whisk, or similar); it should not fall off the spoon. If it is too thick, add a little warm milk. If it is too thin, gradually add a little cornstarch until the desired consistency is reached. Transfer the mixture to a piping bag and pipe small heaps of it onto a baking sheet lined with baking paper using a star-shaped nozzle or similar. Bake in the oven at approximately 200°C for approximately 15-25 minutes until lightly browned. Ladle the soup into warmed bowls, if possible, and place the biscuits (an odd number if possible) into the soup. The mixture can be prepared the day before and refrigerated until ready to use.