Potato Pancake With Smoked Trout Salad Food

SMOKED TROUT AND POTATO SALAD

Steps:

• Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
• Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
• Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

POTATO & SMOKED TROUT SALAD WITH MUSTARD DRESSING

Steps:

• Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
• To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

RUNNER BEAN, SMOKED TROUT & POTATO SALAD

Steps:

• To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
• Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

TROUT WITH CREAMY POTATO SALAD

Steps:

• Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
• Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
• Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.

POTATO PANCAKE WITH SMOKED TROUT SALAD

Steps:

• 1. Peel and grate potatoes on the large holes of a box grater over a medium bowl. Season generously with salt and pepper. 2. Set a large nonstick pan over medium-high heat. Add ¼ cup oil and, once hot, add half the potato mixture, pressing down to make a ¼-inch-thick pancake. Reduce heat to medium and fry pancake until golden and crisp, 3-4 minutes. Carefully flip pancake and fry until golden on opposite side and cooked through, 3-4 minutes more. Transfer pancake to a paper towel-lined plate and season with a pinch of salt. Add 2 more tablespoons oil. Once hot, add remaining potatoes and fry 1 more large pancake. 3. Add crème fraîche and mayonnaise to a second medium bowl. Gently fold in trout, paprika and chives. 4. Thinly slice or shave fennel crosswise into crescents. In a salad bowl, toss together fennel, arugula and parsley. Season with salt, lemon juice and 1 tablespoon olive oil. Taste and adjust seasoning as needed. 5. Top pancakes with trout salad and serve with green salad alongside.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Preheat oven to 250 degree F.
• In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
• Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
• While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
• Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
• Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
• Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
• Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
• Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
• Serve hot.

SMOKED TROUT & POTATO SALAD

Steps:

• Combine the ingredients for the mustard mayonnaise and set aside.
• Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
• Mix together with remaining ingredients including the mustard mayonnaise, and serve.