Recipe for: Grilled mackerel with sour cream and sorrel - photo 1
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Recipe for: Grilled mackerel with sour cream and sorrel

Pikantne Appetizers Regional Cuisine of Poland 45 min Medium 17 wyświetleń ~13.42 PLN * - (0)
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Description

Moskole are traditional mountain potato pancakes from Podhale — soft on the inside, slightly crispy on the outside, served as an appetizer or a side dish to meat. In this version, they are grilled or cooked on a grill pan with a spring twist: sour cream enriched with fresh sorrel and garlic creates a contrast of acidity and freshness. The dish combines the simplicity of Polish ingredients (potato, flour, butter, cream) with the aroma of grilling — perfect for a picnic, as an appetizer during a feast, or a warm snack on the terrace. We provide step-by-step tips for beginners, alternatives, and serving suggestions.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Chicken egg 1 szt. (~60 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Sour cream 200 g
  • Garlic 2 ząbki (~10 g)
  • Sorrel 50 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
💰 Szacowany koszt dania: ~13.42 PLN (3.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of potatoes and dough

1

Peel the potatoes and cut them into equal pieces (about 2-3 cm) to ensure even cooking. Place them in a large pot, cover with cold water so that the water is 2-3 cm above the potatoes. Add 1/2 of the salt (4 g). Bring to a boil over high heat, then reduce the heat and cook covered for 18–22 minutes, until the potatoes are very soft (check with a fork — the fork should easily go in and the mass should fall apart).

Ingredients: Salt
Use a large pot with a thick bottom. Check the softness of the thickest piece of potato with a fork. Do not overcook to mush — they should be very soft, but not watery.
2

Drain the potatoes in a colander and set aside for a minute to steam off. Transfer the hot potatoes to a large bowl or countertop and immediately mash with a potato masher until very smooth (or pass through a ricer). Add the butter (50 g) to the hot puree and stir with a wooden spoon until the butter melts and the mixture is creamy. Set aside to cool slightly (5–7 minutes), the mixture should be warm, not hot.

Ingredients: Butter
Use a potato masher or ricer. Hot potatoes will absorb the butter more easily and combine better with the flour. If the mixture is wet, wait a moment — too hot of a mixture can thin out the dough.
3

To the lukewarm puree, add the egg (60 g) and 3/4 of the flour (150 g). Start mixing with a wooden spoon, then gradually add the remaining flour, kneading by hand or with a mixer on low speed. You should achieve a soft, slightly sticky, but moldable mass. If the mass is very sticky, add flour by the tablespoon until it becomes pliable (do not add too much, as the dumplings will be hard).

Ingredients: Wheat flour
Use a mixer with hooks or knead by hand on a floured surface for 1–2 minutes. The dough is ready when it stops sticking strongly to your hands and can be shaped into flat discs. Do not over-knead.

Shaping

4

Divide the dough into 8 equal portions (about 100 g each). Shape each portion into a ball, then flatten it with your hand into a disc with a diameter of about 12–14 cm and a thickness of 0.8–1 cm. If the dough sticks to your hands, lightly dust your hands with flour or moisten them with water before shaping. Place the discs on a board dusted with flour.

Ingredients: Wheat flour
Use a kitchen scale to ensure the portions are equal. The pancakes do not need to be perfectly round — however, even thickness is important for them to bake evenly.

Grilling

5

Preheat the grill to medium-high heat or heat a grill pan over medium heat. Brush the grill/pan with a small amount of rapeseed oil (about 1–2 tablespoons, or 15–30 g). Place the moskole on the grill and cook for 3–4 minutes on each side, until golden-brown, slightly charred spots appear, and the edges are crispy. If using a charcoal grill, keep the cakes slightly above the coals to avoid burning them quickly.

Ingredients: Rapeseed oil, Wheat flour, Butter
The best is a cast iron grill pan or a grill with a grate. Use a spatula to flip them — do not pierce the moskoli with a fork (they will lose their juices). If the bottom is burning too much, lower the heat and extend the cooking time by 1–2 minutes.

Sauce

6

While the moskole are grilling, prepare the sour cream with sorrel: wash, dry, and finely chop the sorrel (50 g). In a bowl, pour in the sour cream (200 g), add the chopped sorrel, crushed garlic (2 cloves = 10 g), 1/2 of the pepper (1 pinch), and 1/2 of the salt (4 g). Mix thoroughly and taste — the sauce should be distinctly sour and slightly spicy. If necessary, season with salt or pepper.

Ingredients: sour cream, sorrel, Garlic, Salt, Black pepper
Use a sharp knife to chop the sorrel. Add the garlic gradually so it doesn't overpower the flavor. Chilled sour cream will be thicker; you can slightly thin it with natural yogurt if it's too thick.

Additions and serving

7

If you are using bacon (optional), fry it in a dry pan over medium heat for 4–6 minutes until crispy. Drain on paper towels. Serve the moskole hot, placing 2 pancakes per serving on a plate, and top with 2–3 tablespoons of sour cream with sorrel and sprinkle with crispy bacon. Serve immediately while the moskole are still warm.

Ingredients: Smoked bacon, sour cream, sorrel
Use a paper towel to drain the bacon. Additionally, you can add fresh green onions or cottage cheese for a different flavor accent.

Cleaning and small tips

8

After the meal, wait for the pan to cool down, then wash it with water and dish soap using a soft sponge. Remove any leftover batter immediately to prevent it from burning and sticking.

Do not use sharp wire sponges on non-stick pans. For cast iron, use a minimal amount of detergent and dry quickly to prevent rusting.

Fun Fact

💡

Moskole come from the Podhale region and were traditionally baked on a sheet over an open fire; they were a simple, hearty dish for the highlanders made from potatoes after working in the fields.

Best for

piknik grill przystawka na biesiadę regionalną

Tips

🍽️ Serving

Serve the moskole hot. For a flavor contrast, add sour accompaniments: pickled cucumber, radish salad, or chilled kefir. They can be served individually as finger food or in pairs as an appetizer. If serving at a party, keep the moskole warm in the oven set to 90°C on a perforated baking sheet.

🥡 Storage

Store leftovers in the fridge for up to 2 days in a closed container. To reheat — it's best to use a grill pan or the oven at 180°C for 8–10 minutes to regain crispiness. Microwaving is not recommended (they become rubbery).

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