Potato Latkes with Smoked Trout
By Desiree Brassert
The locally farmed and cured smoked trout is a great substitute for smoked salmon that only comes from distant and colder waters.
Here’s a little spin on this classic bite-size appetizer.
Note: Vegetarian options are applesauce and cinnamon, or sour cream.
Potato latkes or pancakes
Ingredients (Makes 12 small fritters)
- 5 medium sized potatoes
- 1 small yellow onion
- 2 eggs
- 1 cup of cracker crumbs (can use gluten free)
- Oil for frying
- Salt and white pepper to taste (White pepper is better for potatoes than black pepper.)
Directions
- Shred the potatoes and onions. Squeeze out excess water and mix with other ingredients.
- Form little pancake mounds and fry in hot oil in shallow frying pan.
- When brown and crispy on both sides, transfer to paper towels to drain.
Smoked trout and cream cheese spread
Ingredients
- 1 filet of smoked trout
- 1 350 gram tub of Dos Pinos cream cheese or 1 cup
- 1 finely sliced scallion
- 1 teaspoon of freshly chopped dill (eneldo in Spanish) or 1 ts dried dill
- Fresh dill or chives to garnish
Directions
- Remove skin from trout filet and roughly flake and fold into the cream cheese.
- Add dill and scallion.
- Serve a little spoonful on top of pancake and garnish with dill sprig or chives.