| 125 g |
cream cheese, horseradish |
| 0,2 l |
rye flour , salt and pepper |
Cooking:
1. Put potatoes on the boil.
2. Mix creme fraiche, capers and mustard. Put aside.
3. Spread cream cheese on one of the inner sides of the herring fillets and close them. Turn in rye flour, salt and pepper mix. Fry until golden in butter (not oil), 2 minutes per side.
4. Serve with new potatoes and the capers creme. You can also serve with mashed potatoes.
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