For 4 to 6 people, as an appetizer
For the sauce:
Step 1: Preparation
Boil the potatoes in water and keep them warm.
Clean the smelts (at the level of the stomach) one by one with your fingers, rinse them well with cold water. Season them with fleur de sel, pepper, cumin and lemon juice.
Roll the smelts in the flour then the breadcrumbs.
Step 2: cooking
Heat the oil in a skillet. Fry the smelts in small batches (the oil should cover them) for 8-10 minutes until golden brown and crispy. Remove them to absorbent paper.
Step 3: the sauce
Burn the aji amarillo on the flame for a few seconds. Remove the pips.
Mix the aji in the blender with half a glass of water and the spices until you obtain a homogeneous and fairly liquid cream. Finely chop the chives and mix with the sauce.
Arrange the hot smelts on a plate on the potatoes cut in halves or thirds and garnish generously with the aji sauce. Enjoy immediately.