Recipe
Potato Pancakes With Smoked Trout, Horseradish Crème Fraîche, And Golden Beet Relish Recipe
Print RecipeRelated Recipes
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- 1 large potato, peeled & grated
- 1 large celery root, peeled & grated
- 1 1/2 tsps salt
- 2 tbsps sliced fresh chives
- 3 tbsps all-purpose flour
- Horseradish Crème Fraîche
- 12 oz smoked trout
- 1 large egg, lightly beaten
- 1/8 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/2 c butter
- Golden Beet Relish
Directions
- Step #1 Melt butter in a small saucepan over low heat/flame (fat will rise to the top, & milk solids will sink to the bottom).
- Step #2 Skim off white froth that appears on top.
- Step #3 Strain off the clear, yellow butter, discarding milk solids.
- Step #4 Set aside.
- Step #5 Drain & pat grated potato & celery root dry, pressing between paper towels.
- Step #6 Combine grated vegetables, corn, & next 4 ingredients In a large-ish bowl.
- Step #7 Stir in flour & egg.
- Step #8 Shape vegetable mixture into 24 (2-inch) minicakes.
- Step #9 Heat about 2 tbsps clarified butter In a large-ish nonstick skillet over med-heat/flame.
- Step #10 Cook 8 cakes, 7 to 8 mins on each side or until golden.
- Step #11 Repeat procedure with remaining butter & cakes.
- Step #12 Place a 1/2-oz piece of smoked trout on each cake.
- Step #13 Top with Horseradish Crème Fraîche & Golden Beet Relish.
- Step #14 Serve warm.
- Enjoy the Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, & Golden Beet Relish recipe
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