Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 611
- Total Fat
- 49
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 59
- Sodium
- 692
Ingredients
Pancakes:
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
Directions
- 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.