Baltic-inspired Mezzelune with Smoked Fish Filling

Ingredients

In this Baltic adaptation of Mezzelune, we replace the traditional Italian filling with a Baltic-inspired combination of smoked fish, potatoes, and fresh herbs. The smoky flavor of the fish adds a unique twist to the dish, while the potatoes provide a creamy and comforting texture. The addition of dill and lemon zest enhances the Baltic flavor profile, giving the Mezzelune a refreshing and tangy taste. We alse have the original recipe for Mezzelune, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 200g (7 oz) smoked fish (such as herring or mackerel), finely chopped 200g (7 oz) smoked fish (such as herring or mackerel), finely chopped
• 200g (7 oz) potatoes, boiled and mashed 200g (7 oz) potatoes, boiled and mashed
• 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh dill, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• 50g (1.8 oz) butter, melted 50g (1.8 oz) butter, melted
• Chopped chives, for garnish Chopped chives, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the smoked fish, mashed potatoes, fresh dill, lemon zest, salt, and pepper.
3. 3.
   Roll out the dough on a floured surface until it is thin and translucent.
4. 4.
   Using a round cookie cutter or a glass, cut out circles from the dough.
5. 5.
   Place a spoonful of the fish and potato filling in the center of each circle.
6. 6.
   Fold the circles in half, sealing the edges by pressing them together firmly.
7. 7.
   Bring a large pot of salted water to a boil. Gently drop the Mezzelune into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
8. 8.
   Remove the Mezzelune from the water using a slotted spoon and transfer them to a serving dish.
9. 9.
   Drizzle the melted butter over the Mezzelune and sprinkle with chopped chives.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Smoked fish — Ensure the fish is finely chopped to evenly distribute the smoky flavor throughout the filling.
• Potatoes — Make sure the potatoes are boiled until tender and mashed well to achieve a creamy texture in the filling.
• Fresh dill — Use fresh dill for its vibrant flavor. Finely chop the dill to evenly distribute its taste.

Tips & Tricks

• If you prefer a stronger smoky flavor, you can use smoked trout or smoked salmon instead of herring or mackerel.
• To save time, you can use store-bought pasta dough instead of making it from scratch.
• Serve the Mezzelune with a dollop of sour cream or crème fraîche for an extra creamy touch.
• Experiment with different herbs such as parsley or chives to customize the flavor profile.
• Leftover Mezzelune can be refrigerated and enjoyed as a cold snack the next day.

Serving advice

Serve the Baltic-inspired Mezzelune as a main course accompanied by a fresh green salad dressed with a light vinaigrette. The vibrant colors and flavors of the salad will complement the smoky and tangy Mezzelune perfectly.

Presentation advice

Arrange the Mezzelune on a large serving platter, drizzle the melted butter over them, and sprinkle with chopped chives. Garnish the platter with lemon wedges for an extra touch of freshness. The contrasting colors of the dish will make it visually appealing.