Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout

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  • Level: Easy
  • Yield: 4 to 6 servings
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2 large russet potatoes, peeled

1/2 medium onion, finely chopped

1 large egg, lightly beaten

1/4 teaspoon baking powder

2 to 3 tablespoons all-purpose flour

1 tablespoon finely chopped cilantro

Salt and pepper

Vegetable oil, for frying

Mango Serrano Creme Fraiche, recipe follows

1/2 pound skinned and boned smoked trout, flaked

Cilantro leaves

Mango-serrrano creme fraiche:

1 cup creme fraiche

1/2 ripe mango, peeled, pitted and finely diced

2 serrano peppers, roasted, peeled and finely diced

3 tablespoons finely chopped red onion

Salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. 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:

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