Recipe courtesy of Bobby Flay
Episode: Holiday Buffet
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Yield:
4 to 6 servings
Level:
Easy

Ingredients

Pancakes:
Mango-serrrano creme fraiche:

Directions

Pancakes:

Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.

Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.

Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.

Mango-serrrano creme fraiche:

Combine in a medium bowl. Refrigerate until ready to serve.

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