Potato Pancakes with Dilled Sour Cream and Smoked Trout
 
Prep time
Cook time
Total time
 
This simple dish is rich with flavors and textures. Crispy potatoes are topped with smooth sour cream and finished with smokey fish. What's not to love?
Author:
Recipe type: Fish
Serves: 2 servings
Ingredients
  • 14 oz potato, grated (I used 2-7 oz russet potatoes)
  • 2 dashes olive oil
  • Salt and pepper to taste
  • 1 TBS butter, divided
  • ⅓ cup sour cream
  • 1 tsp dried dill
  • 1 tsp lemon juice
  • 6 oz smoked trout, flaked
  • Chives, for garnish
Instructions
  1. Preheat oven to 425°F.
  2. Wrap grated potato with a dish cloth and squeeze out as much liquid as possible. Alternatively you can squeeze handfuls at a time over a bowl or the sink. Mix in olive oil and salt and pepper.
  3. Divide potato into 2 portions. Melt ½ TBS butter in a cast iron skillet over medium-high heat.
  4. Add 1 portion of potato and flatten, tucking in the edges to make a round pancake. Cook about 3 minutes or until browned, flip and cook until brown. Transfer to a parchment lined baking sheet. Repeat with the last portion of potato.
  5. Bake potato pancakes for 10 minutes to finish cooking. Cool for 15 minutes.
  6. Meanwhile, mix together sour cream through lemon juice.
  7. After cooled, top potato pancakes with sour cream mixture, smoked trout, and garnish if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/potato-pancakes-with-dilled-sour-cream-and-smoked-trout/