Amuse of peas puree with smoked mackerel

 

200 g frozen peas 
1 tablespoon creme fraiche 
salt/pepper 
smoked mackerel 

 

Cook the peas 2 minutes remove from the Pan and let cool. Mash the peas along with the creme fraiche and salt and pepper to taste until puree. Divide the puree on the spoons. Cut the mackerel into small strips and lay on the peas puree.

Ready!

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Poffert

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– 500 grams flour (self-raising) 
– 3 eggs 
– Half a litre of milk 
– Melted butter 
– Bread crumbs (optional) 
– Raisins, Apple pieces, currants 
– Salt

Well the dried grapes in a bowl of water 
Grease a turban shape in with some melted butter and if you want, scatter some bread crumbs in 
Mix the flour, milk, eggs and a pinch of salt together with a mixer for 3 minutes on the high setting 
Heat a large pan with water until it boils and put the tulbanvorm in the pan. Make sure the water to 2 fingers below the lid comes 
Cook the poffert turned out in 2 hours on a low heat 
To see if the cake is cooked JAB you with a Satay-spike in the poffert. The Spike comes clean then there may be feasted!