Potato blini with smoked goose breast

1.

Wash the potatoes and cook for about 25 minutes. Drain the potatoes, rinse, peel and finely mash them with a fork.

2.

Warm the milk to lukewarm. Crumble in the yeast, dissolve. Separate eggs.Add egg yolks, yeast milk, flour and baking powder to the potatoes. Season with salt, pepper and nutmeg. Knead everything into a smooth dough, cover and let rise in a warm place for about 30 minutes.

3.

Peel, quarter, core and dice the apples. Drizzle with lemon juice, add sugar and 4–5 tablespoons of water to the boil. Cover and simmer for approx. 5 minutes. Remove the pomegranate seeds and fold into the compote.

4.

Beat the egg white until stiff, fold into the dough and let rise for another 15 minutes. Heat the clarified butter in portions in a large non-stick pan. Bake a total of 18 blini from the batter until golden brown.

5.

Top the blini with the goose breast and serve with apple compote.