Salt and pepper, to taste

Place the potatoes, yeast and flour in a large bowl with 200 g of lukewarm water; mix well.

Leave to rise in a warm place for about 25 – 40 minutes or until the mixture has doubled in size.

Heat a non-stick frying pan with 5 g of vegetable oil on a medium heat. Drop spoonfuls of mixture on to the pan and fry on each side for 3-4 minutes, or until golden.

Serve hot with sour cream salmon (roe). Garnish with dill.

Sauce:
300 g stock
200 g cream
40 g flour
5 g sugar
1 egg yolk
3 tablespoons finely grated horseradish
Salt and pepper, to taste

Cook the meat in boiling water till tender. Allow to cool and cut in slices.

Remove one third of the stock, stir in cream mixed with flour (avoid forming of lumps). Flavour sauce with salt, sugar, stir in raw egg yolk and beat the mixture in a hot water bath till it thickens. Finally, add grated horseradish.

1 salted herring fillets, soaked 2 hours in cold milk
2 tablespoons onion, finely chopped
1/2 tart apple, finely chopped
1 hard-boiled eggs, finely chopped
1 slices white bread, trimmed
1 tablespoons cider vinegar
6 tablespoons mayonnaise

Drain your herring and chop finely. Combine with the onion, apple and eggs, beat the vinegar and mayonnaise.

Pour over the trimmed white bread, allowing it to soak in a milk for 2-5 minutes. Add soaked bread to the herring mixture and chop until it is smooth.

Serve cold as an appetizer or as spread.

Hard-boil the eggs. Chill and shell them. Cut them into halves lengthwise. Remove the yolks and rub them through a sieve. Melt the butter and mix with the cheese, yolks, garlic, salt, pepper. Fill the eggs with this paste and chill.