Rye-perch tacos

Every Thursday in Helsingin sanomat there is “food pages”. There usually always good recipes but this morning this one looked so good that I was waiting behind our local fish store in the morning (I love rye, fish and tacos). It was a mess doing and eating but it was worth it. Luckily a friend arrived just to ride her horse but I invited her for a lunch and she loved them too.

First cucumber:

slice a half of an cucumber add couple spoons of vinegar and some sugar, salt and dill.

Sour cream sauce: Add some sugar, salt and mustard to sour cream.

Then the tacos:

2,5 dl of ryeflour

0,5 dl of wheatflour

0,5 teaspoon of salt

1 dl of water

1 tablespoon of oil

Mix them all together, wrap in plastic wrap and let be in cold fo 10 minutes. At this time you can prepare 300g of perch by cutting them half and roll them in rye breadcrumbs, add salt if you want. Also cut some red onions and baby spinach to serve with the tacos.

When you start to fry your tacos have some glasses next to the cooking plate. Divide the dough to 8 parts. Roll them round and bake from both side apps. for 2 minutes (I added some oil in my pan). Turn them so they look like tacos and put them in to the glass to set. Serve with the fish, cucumber, onions, spinach and sour cream sauce. I also made some corn-chili salsa to be served on the side.  EnjoY!


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