Smoked Trout with Apple-Horseradish Cream on Potato Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For convenience, make the pancakes up to a day ahead and reheat them in the oven before serving. Ingredients:
1/2 cup all-purpose flour (about 2 1/4 ounces) |
4 3/4 cups shredded peeled baking potato (about 2 pounds) |
1/2 cup grated fresh onion |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 large egg whites |
3 tablespoons olive oil, divided |
cooking spray |
1/4 cup reduced-fat mayonnaise |
3 tablespoons finely chopped granny smith apple |
2 tablespoons plain fat-free yogurt |
4 teaspoons prepared horseradish |
4 ounces smoked rainbow trout, bones removed, broken into 48 pieces |
3 tablespoons chopped fresh chives |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl, stirring until blended. Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.
3. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned. Arrange on two baking sheets coated with cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.
4. Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a trout piece; sprinkle with chives.
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