On the boat, I served our very own caught and smoked trout with potato rösti, as it was the easiest way to prepare the potatoes in our tiny galley kitchen. However, when I have more space - and a steady kitchen - these pancakes are one of my favourite accompaniments to smoked trout.
- 150 g crème fraiche
- 1 tsp fresh horseradish, finely grated
- 1 tbsp dill, finely chopped
- 1 tbsp chives, finely chopped
- 1 whole smoked trout
- 20 g unsalted butter, for cooking
- 400 g waxy potatoes, peeled and diced
- 2 tbsp plain flour
- 2 eggs, lightly beaten
- 60 ml (¼ cup) milk
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the pancakes, cook the potato in lightly salted boiling water until tender. Drain and return to the empty pan, then mash with a potato ricer. Transfer the potato to a large bowl, add the flour, egg and milk and stir to combine well, then season with salt and pepper.
While the potatoes are cooking, combine the crème fraiche, horseradish and herbs in a bowl. Remove the skin from the trout and carefully pull off the flesh, making sure you avoid any bones. Flake the trout meat into the crème fraiche and gently mix through.
Melt the butter in a heavy-based frying pan over medium heat. Drop small ladlefuls of batter into the pan to make the pancakes (about 10-12 cm in diameter). Cook for 1-2 minutes until small bubbles appear on the surface and the base is golden. Turn and cook for another minute or until cooked through. Repeat with the remaining batter. Top each pancake with a spoonful of the trout and crème fraiche mixture and serve immediately.
This recipe is from Gourmet Farmer Afloat. Airs 7:30pm Thursdays on SBS ONE.