Potato Pancakes With Mango Serrano Creme Fraiche, Smoked Trout

By á-170456

Ingredients

• PANCAKES:
• 2 large russet potatoes peeled
• 1/2 medium onion finely chopped
• 1 large egg lightly beaten
• 1/4 teaspoon baking powder
• 2 tablespoons all-purpose flour - (to 3)
• 1 tablespoon finely-chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste
• Vegetable oil for frying
• 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 to taste
• Freshly-ground black pepper to taste
• SMOKED TROUT:
• 1/2 pound skinned and boned smoked trout flaked
• Cilantro leaves

Details

Servings 4

Preparation

Step 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.

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-Serrrano Creme Fraiche, flaked trout, and a cilantro leaf.

Mango-Serrrano Creme Fraiche: Combine in a medium bowl. Refrigerate until ready to serve.

This recipe yields 4 to 6 servings.