Potato Pancakes with Smoked Trout
Serving: 4
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Directions
- Boil the potatoes in salted water until tender (25 mins), drain and then steam for 5 minutes.
- Mash the cooked potatoes until smooth.
- Beat in the butter, chives and egg yolks, and then fold in the flour until well combined.
- Gradually add enough cream to loosen the mashed potato mixture to a smooth batter.
- Season, to taste, with salt and freshly ground black pepper.
- Carefully fold the whisked egg whites into the potato pancake batter until well combined.
- Heat a knob of butter in a large frying pan over a medium heat.
- When the butter is foaming, add 6 spoons of the potato pancake batter mixture to the pan, making sure to leave space between each spoonful.
- Fry the potato pancakes for 2-3 minutes on each side, or until risen and goldenbrown on both sides.
- emove from the pan and keep warm.
- Repeat the process with the remaining batter mixture.
- To serve, place three potato pancakes into the centre of each of four serving plates.
Ingredients
- 250 g Floury Potatoes, cubed or 200g leftover Potato Mash
- 25 g Butter, softened
- 30 ml Oil
- 2 Egg yolks
- 3 Egg whites, whisked until stiff peak form
- 4 tbsp Self-Raising Flour
- 6 tbsp Milk
- 2 tbsp Chives, chopped
- 4 tbsp Sour Cream
- 200 g Cold Smoked Trout slices, to serve