Smoked Surubim with Sweet Potato Pancakes

Name: Smoked Surubim with Sweet Potato Pancakes
Yield: 1
Ingredients: 3 tablespoons of heavy cream; Salt and black pepper to taste; Lime juice to taste; 100g of sweet potato; 2 tablespoons of milk; 5g of active dry yeast; 1/4 cup of all-purpose flour; 150g of smoked surubim; 1/2 tablespoon of salmon roe; 1/2 tablespoon of caviar; To taste, herbs such as parsley, dill, and chives; Accessories; 2 molds with 4cm diameter

1
3 tablespoons of heavy cream
2
Salt and black pepper to taste
3
Lime juice to taste
4
100g of sweet potato
5
2 tablespoons of milk
6
5g of active dry yeast
7
1/4 cup of all-purpose flour
8
150g of smoked surubim
9
1/2 tablespoon of salmon roe
10
1/2 tablespoon of caviar
11
To taste, herbs such as parsley, dill, and chives
12
Accessories
13
2 molds with 4cm diameter

Ingredients

1
3 tablespoons of heavy cream
2
Salt and black pepper to taste
3
Lime juice to taste
4
100g of sweet potato
5
2 tablespoons of milk
6
5g of active dry yeast
7
1/4 cup of all-purpose flour
8
150g of smoked surubim
9
1/2 tablespoon of salmon roe
10
1/2 tablespoon of caviar
11
To taste, herbs such as parsley, dill, and chives
12
Accessories
13
2 molds with 4cm diameter

Directions

1
1
2
Season the heavy cream with salt, black pepper, and lime juice. Reserve
3
Let it rest for two hours
4
In a pan, cook the sweet potato in water and mix with milk, yeast, and flour
5
Leave to rest for two hours
6
Preheat the oven to medium temperature
7
Place the dough in greased molds and bake at medium temperature for 20 minutes
8
2
9
Serve the fish accompanied by pancakes topped with creme, salmon roe, and herb salad.