My family loves smoked trout. We always make big batches when the family gathers and I love to bring home leftovers to play with in the kitchen. This recipe using smoked trout is very simple, yet very elegant.
First is the potato pancakes. These hash brown-like patties serve as the base for this dish and use grated russet potatoes, olive oil, salt and pepper. Making the pancake crispy requires removing liquid from the potatoes. I simply took handfuls of grated potato and squeezed out excess moisture over the sink. If you have kids, this could be a fun way for them to contribute in the kitchen!
My favorite thing about this dish is the layering of savory flavors and textures. Crunchy, crispy potatoes topped with smooth and rich sour cream that’s accented with dill, finished off with smokey, salty fish. Tell me your not hungry thinking about it! Let me know if you try this recipe in the comments below. As always, enjoy!
Potato Pancakes with Dilled Sour Cream and Smoked Trout
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?
- Prep Time: 30 mins
- Cook Time: 16 mins
- Total Time: 46 mins
- Yield: 2 servings
- Category: Fish
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
- 1/3 cup sour cream
- 1 tsp dried dill
- 1 tsp lemon juice
- 6 oz smoked trout, flaked
- Chives, for garnish
Instructions
- Preheat oven to 425°F.
- 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.
- Divide potato into 2 portions. Melt ½ TBS butter in a cast iron skillet over medium-high heat.
- 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.
- Bake potato pancakes for 10 minutes to finish cooking. Cool for 15 minutes.
- Meanwhile, mix together sour cream through lemon juice.
- After cooled, top potato pancakes with sour cream mixture, smoked trout, and garnish if desired.
Recipe inspired by Food and Wine.
Another one I can’t wait to try!
Thanks! You could sub any smoked fish in this recipe if trout is hard to find.