Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large russet potatoes, peeled |
1/2 medium onion, finely chopped |
1 large egg, lightly beaten |
1/4 teaspoon baking powder |
2 to 3 tablespoons all-purpose flour |
1 tablespoon finely chopped cilantro |
salt and pepper |
vegetable oil, for frying |
mango serrano creme fraiche, recipe follows |
1/2 pound skinned and boned smoked trout, flaked |
cilantro leaves |
1 cup creme fraiche |
1/2 ripe mango, peeled, pitted and finely diced |
2 serrano peppers, roasted, peeled and finely diced |
3 tablespoons finely chopped red onion |
salt and freshly ground black pepper |
Directions:
1. Pancakes:
2. Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.
3. Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
4. Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
5. Mango-serrrano creme fraiche:
6. Combine in a medium bowl. Refrigerate until ready to serve.
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