Potato cakes with hot-smoked trout, apple and dill
Smoked trout is a more sustainable alternative to salmon. Hot-smoked fish goes so well with crispy potato cakes and tart apple. If you have a couple of potato cakes left over, save them for breakfast. Reheat them in a warm oven, or in a frying pan, and serve with a fried egg.
This recipe is from the ‘Ginger Pig Christmas Cook Book’, by Tim Wilson and Rebecca Seal.
Recipe information
Yield
Makes about 20 or serves 6 as a starter.
Ingredients
For the potato cakes
For the topping
Preparation
Step 1
Grate the unpeeled potatoes using the coarse side of a grater. Grate the onion whole, holding the root end. Tip the onion and potato onto a clean tea towel, wrap firmly and then squeeze out the liquid over the sink.
Step 2
Place the mixture in a bowl and add the breadcrumbs and the beaten egg, with 1⁄2tsp flaky sea salt and some freshly ground black pepper to taste. Stir together.
Step 3
Set a large frying pan over a medium heat and add about 5mm oil. Set the oven to a low heat, to keep the potato cakes warm later. When the oil is hot, drop a little nugget of the mixture into the pan, cook for a few minutes and then taste to check seasoning. Adjust if necessary.
Step 4
Use a dessertspoon to scoop portions of the mixture into the frying pan, flattening them gently to form patties about 6cm across. Cook for about 3 minutes each side, until golden brown. Drain on a plate lined with kitchen paper and keep warm while you cook the rest.
Step 5
To serve, top each potato cake with crème fraîche. Place two apple slices into the crème fraîche, then add a couple of pieces of the flaked fish. Once each potato cake is topped, sprinkle with the dill and chives before squeezing over a little lemon juice. Finish with a twist of black pepper and serve straight away.
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