bohemianwanderer – This recipe features crisp potato cakes with capers and caraway seeds, perfect as a base for smoked trout. The potato cakes get beautifully golden edges, making them delicious even on their own. They pair wonderfully with dill, creme fraiche, and a light salad for an elegant meal. Start with 400g of waxy potatoes—no need to peel them. Grate the potatoes finely using a food processor or by hand. Place the grated potatoes in a bowl, add 1 teaspoon of flaky sea salt, and mix well. Let the mixture sit for five minutes to draw out moisture.
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After resting, wrap the potatoes in a clean tea towel and squeeze out excess liquid. This step ensures your potato cakes crisp up perfectly. Return the potatoes to the bowl and mix in ½ teaspoon of caraway seeds, 2 teaspoons of finely chopped capers, and one medium egg. The caraway adds a subtle, aromatic flavor that complements the potatoes.
Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a large frying pan over medium heat. Once the butter starts to foam, spoon heaping tablespoons of the potato mixture into the pan. Flatten each spoonful to about 1 cm thick, roughly the size of a jam jar lid. Fry the cakes for about three minutes on each side until golden and crispy. Work in batches if necessary to avoid overcrowding the pan. Add more oil and butter as needed for each batch. Transfer cooked cakes to a plate lined with kitchen paper to drain excess oil. Keep them warm in a low oven if you’re preparing multiple batches.
Assembling Smoked Trout Potato Cakes with Creme Fraiche and Salad
While the potato cakes cook, prepare the creme fraiche topping. In a small bowl, combine 5 heaping tablespoons of full-fat creme fraiche, 3 teaspoons of roughly chopped capers, and 1 teaspoon of chopped fresh dill. Mix well and set aside. Once the cakes are ready, top each one with a generous spoonful of the creme fraiche mixture. Then, place equal portions of 100g smoked trout over the creme fraiche. The smoky fish pairs perfectly with the creamy, tangy topping. Finish the dish by squeezing juice from half a lemon over the cakes. Garnish with extra dill for freshness and color. Serve the potato cakes hot, accompanied by a simple green salad if desired. The salad adds a refreshing balance to the rich, savory flavors.
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This recipe offers a perfect blend of textures and tastes—crispy potato cakes, creamy dill topping, and tender smoked trout. It works well as an elegant dinner for two or a sophisticated appetizer for guests. For a twist, try adding shaved fennel dressed with lemon juice and its frilly leaves as a side. This adds crunch and a bright citrus note, enhancing the overall dish. In conclusion, these smoked trout potato cakes are easy to prepare and deliver impressive flavor. They make a great option for home cooks seeking a refined yet straightforward recipe that impresses without fuss.
