Fennel Seed Crust Polish Potato Pancake with Vendace Roe

Method

1. Before cooking pancakes, mix fennel seeds and garlic into the potato mixture.
2. Sauté the red onion in butter until softened.
3. Add the grated potatoes and broth, then cook until the mixture thickens and becomes creamy.
4. Blend the mixture until smooth and creamy.
5. Stir in the sour cream and season with salt and pepper.
6. Heat a non-stick pan and cook the mixture into thin pancakes.
7. Garnish with chives and serve with vendace roe on top.