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Little Potato Cakes with Hot-Smoked Trout

Bites

Little Potato Cakes with Hot-Smoked Trout.

Small crisp potato cakes with tangy horseradish cream and flakes of hot-smoked trout. They are salty enough for a Manhattan and substantial enough to prevent an immediate discussion about dinner.

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Time: 8 minServings: 2

Ingredients

  • 300 gWaxy potatoes
  • 1 stEgg
  • 15 gPotato starch
  • 1 rejäl nypaSalt
  • 2 clNeutral cooking oil
  • 15 gButter
  • 80 gSour cream
  • 10 gFinely grated horseradish
  • 1/2 stLemon
  • 100 gHot-smoked trout
  • 4 kvistarDill

Method

  1. Coarsely grate the potatoes. Wrap them in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Mix the potatoes with the egg, potato starch, and salt.
  3. Stir together the sour cream, horseradish, 1 teaspoon lemon juice, and a little finely grated lemon zest.
  4. Heat the oil and butter in a large skillet. Shape six thin cakes directly in the pan and cook for 4–5 minutes per side until golden and cooked through.
  5. Arrange the cakes on a plate. Top each with horseradish cream, a piece of trout, and dill. Serve immediately.
Make a night of it

Everyone’s Already Here

Grapefruit bitterness and lime acidity cut through the fried crust and crème fraîche. Salt brings the trout forward, while carbonation clears the richness of the potato between bites. The pairing holds up to summer heat and a table hosting three conversations at once.

Evenings