Recipe

Potato Pancakes With Smoked Trout, Horseradish Crème Fraîche, And Golden Beet Relish Recipe

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Ingredients

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.
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