Smoked Trout on Crunchy Potato Cakes Recipe

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serves:

8

Skill:

easy

Total Time:

00:50

Prep:

00:30

Cooking:

00:20

Nutrition per portion

RDA
Calories 337 kCal 17%
Fat 19g 27%
  -  Saturates 10g 50%

Ingredients

  • For the potato cakes
  • 1kg (2lb 4oz) waxy potatoes, such as Cara or Charlotte,peeled
  • 60g (2½oz) butter
  • 2tbsp olive oil
  • 8 heaped tbsp crème fraîche
  • 1tbsp grated horseradish
  • 5tbsp finely snipped chives
  • 700g (1lb 9oz) smoked trout or salmon
  • lime wedges, to serve

Method

  • Grate the potatoes using the coarse grating attachment of your food processor. Place them in a colander over a bowl, add a pinch of salt and leave for 20 minutes. This draws out excess liquid. Give them a good squeeze between sheets of kitchen roll or a clean tea towel. Divide the mixture into 8, then heat the butter and oil in a large, non-stick frying pan. Flatten the mix into cakes and fry in batches until browned and crispy.

  • To serve, mix together the crème fraîche with the horseradish and chives and plenty of black pepper. Arrange the smoked trout in a delicate fold on top of a potato cake, top with a spoonful of the cream mixture and garnish with the lime wedges.

Top Tip

You can make the potato cakes up to 6 hours ahead to avoid hassle when your guests arrive. Simply reheat them in a hot oven for 10 minutes before serving. The cream mixture can be made the day before.

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