INGREDIENTS:

- 1 can of Ed Red butcher's steak in pepper sauce

POTATO BLINI (recipe for 6 blini)

- 600 g potatoes

- 100 g smoked bacon

- 1 shallot or onion

- 2 cloves of garlic

- 1 egg

- 50 g potato starch

- 20 g wheat flour

- 4 sprigs of thyme

- 1 tbsp chopped parsley

- salt, pepper, nutmeg

- oil for frying

GRILLED PEPPER SALAD

- 2 red bell peppers

- 1 small shallot or onion

- 1 clove of garlic

- 10 ml balsamic vinegar

- 1 tbsp honey

- 1 sprig of fresh thyme

- 25 ml olive oil

- salt, pepper

PREPARATION:

- Peel the potatoes and boil in salted water until soft.

- Dice the smoked bacon, fry in a pan, add the chopped shallot and continue frying until golden brown. Drain excess fat and set aside to cool.

- Cut the red peppers into halves, removing the cores and seeds.

- Heat a pan (grill or regular) over high heat and sear the pepper halves – they should be slightly charred. Set aside to cool.

- Grate the drained, boiled potatoes using a fine grater, place in a bowl, add the fried bacon with onions, and crack in the egg. Add the potato starch and wheat flour, season with salt, pepper, and nutmeg, add chopped thyme and parsley, and mix thoroughly. Shape the resulting mixture into round, flat patties.

- Cut the seared peppers into strips, add the finely diced shallot and garlic clove, add a tablespoon of honey, balsamic vinegar, olive oil, and season with salt, pepper, and fresh thyme. Mix everything thoroughly.

- Place the sealed Ed Red can of butcher's steak in pepper sauce in a small pot and simmer for 10 minutes over low heat.

- Pour a tablespoon of oil into a hot pan and fry the blini for 2 minutes on each side.

- Using a kitchen towel, carefully open the can heated in the water bath.

- On a flat plate, arrange the potato blini, top with the meat and sauce from our can, and serve with the grilled pepper salad on the side.

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Enjoy your meal!