Potato pies with whitefish and smoked muksun

A mix of whitefish and hot smoked fish, delicate mashed potatoes and crispy breading together create wonderful pies that children and adults will be happy to eat. Especially with such a simple and delicious sauce based on homemade mayonnaise.

Ingredients

• 400 g whitefish fillet
• 200 g fillet of muxus or omul hot smoked, can be replaced with mackerel
• 500 ml milk
• 50 g parsley
• vegetable oil
• For mashed potatoes:
• 500 g potatoes
• 20 g butter
• 30 ml milk
• salt
• For breading:
• 80 g flour
• 3 eggs
• 40 ml milk
• 300 g bread crumbs
• freshly ground white pepper
• For the sauce:
• 50 g ketchup
• 70 g homemade mayonnaise
• 1 tsp lemon juice

Directions

1. For mashed potatoes, boil peeled potatoes until tender. Drain the water. Return the potatoes in the saucepan to the switched off electric hotplate or to the lowest heat. Dry it, shaking the pan from time to time, 2 minutes. Remove from heat.
2. Pour warm salted milk into a saucepan and add softened butter. Use a crush to crush the mashed potatoes. Wipe through a sieve if desired. Leave on until use.
3. Disassemble all fish into medium pieces. Place in a clean saucepan and cover with milk. Bring to a boil over medium heat. Boil for a maximum of 1 minute, remove from heat and leave to cool completely.
4. Drain the milk. Finely chop the fish and parsley. Mix with puree until smooth. Divide the resulting mass into 12-14 parts. Roll each into a short cylinder, 7-6 cm long.
5. For breading, combine flour, salt and white pepper in a large flat plate. Beat the egg until smooth and pour into a wide bowl. Pour the breadcrumbs in a thin layer into a flat plate. Bread the patties first in flour, then dip completely in a beaten egg. And secure the result with bread crumbs. They should completely cover the entire pie!
6. Heat vegetable oil in a wide saucepan over medium heat. Fry the pies in it until golden brown. Transfer them to paper towels.
7. For the sauce, combine all the ingredients. Serve with hot cakes.