Forszmak Lubelski with a Twist

Ingredients

• 500g (1.1 lb) smoked fish fillets 500g (1.1 lb) smoked fish fillets
• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 200g (7 oz) pickles, finely chopped 200g (7 oz) pickles, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) milk 250ml (1 cup) milk
• 2 tablespoons sour cream 2 tablespoons sour cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Flake the smoked fish fillets into small pieces and set aside.
2. 2.
   In a large bowl, mash the boiled potatoes until smooth.
3. 3.
   In a skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Sprinkle the flour over the onions and stir well to combine. Cook for a minute to remove the raw flour taste.
5. 5.
   Gradually pour in the milk while stirring continuously to avoid lumps. Cook until the sauce thickens.
6. 6.
   Add the mashed potatoes, chopped pickles, and flaked fish to the skillet. Stir well to combine.
7. 7.
   Cook the mixture for a few minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and stir in the sour cream, fresh dill, and lemon zest.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve warm with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Smoked fish — Use a high-quality smoked fish such as mackerel or trout for the best flavor.
• Pickles — Opt for crunchy pickles with a tangy flavor to add a delightful contrast to the dish.
• Fresh dill — Make sure to chop the dill just before adding it to the dish to preserve its vibrant flavor.
• Lemon zest — Use organic lemons and wash them thoroughly before zesting to avoid any bitterness.
• Potatoes — Boil the potatoes until they are fork-tender for easy mashing.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the sauce.
• If you prefer a smoother texture, you can blend the sauce before adding it to the dish.
• Experiment with different types of pickles, such as gherkins or bread and butter pickles, to vary the flavor.
• Serve the Forszmak Lubelski with a dollop of sour cream and a sprinkle of fresh dill on top for an extra touch of elegance.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Forszmak Lubelski as a main course accompanied by crusty bread or boiled potatoes. Garnish with a sprig of fresh dill for an appealing presentation.

Presentation advice

Present the Forszmak Lubelski in a shallow serving dish, allowing the vibrant colors of the dish to shine through. Serve with a side of pickles and a slice of lemon for an inviting and appetizing presentation.