Fine lokše - a side dish for duck or roasted goose

Recipe steps

We peel the potatoes, cut them, and boil them in salted water, adding a bit of caraway seeds. After cooking, we drain the water and let the potatoes cool.

We mash the warm potatoes with a masher. It's fine if there are small pieces or a few caraway seeds left in them; on the contrary, that's necessary.

On the work surface, we pour out some coarse flour, mix it with salt, and add the mashed warm potatoes. We create a semi-firm but elastic dough. Some potatoes may absorb more flour, so we don't hesitate to add it. We form the dough into a roll with a diameter of 6 cm and cut it into slices about 1.5 cm thick. The dough should not spring back or shrink while rolling.

If we are unsure how much flour to use, we can make a test pancake. It should not stick to the work surface or tear. If it does, we add more flour to the dough.

We heat a non-stick pan and begin shaping the pancakes. We sprinkle the surface with flour and roll out to a thickness of approximately 3 mm, no less. Now we can notice pieces of potatoes in the dough, which will slightly aerate the pancakes. Do not press on the work surface! Roll gently.

We place a pancake on the hot dry pan and bake it until brown bubbles appear on the surface and the pancake puffs up slightly. Then we flip it and bake in the same way on the other side. It’s best to fry the pancakes over low heat.

In a pan, we melt butter in goose fat, mix thoroughly, and carefully brush the hot pancake on the plate on both sides with a generous amount of this mixture. The lokše are delicate, soft, and easy to bite into.

You can fill the lokše with a filling made from chicken liver. First, we remove the membranes from the liver and cut it into pieces.

In a pan, we heat oil in which we sauté the chopped onion. Then we add the liver and fry until cooked through when cut open.

While constantly stirring, we add pepper and marjoram. We take it off the heat, let it cool, then add salt.

In a kitchen chopper, we blend into a paste with the oil from the pan. We immediately fill the hot lokše, which we have smeared, right after baking and roll them up lightly. For one piece, we use about 3 teaspoons of filling, which is enough to keep them from being too heavy and filling.