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Boxties with creme fraiche and smoked trout
Boxties with creme fraiche and smoked trout
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Irish-inspired potato pancakes with a catchy rhyme.
Ingredients:
  • 1 (about 200g) desiree potato, peeled, coarsely grated
  • 1 (about 200g) sebago (brushed) potato, peeled, coarsely chopped
  • 300ml buttermilk
  • 150g (1 cup) plain flour
  • 2.00 gm baking powder
  • 1 egg, lightly whisked
  • 1 (about 240g) whole smoked rainbow trout
  • Melted butter, to grease
  • 1 x 300g ctn sour cream
  • 1/2 small red onion, finely chopped
  • 20.00 ml wasabi paste
  • Fresh dill sprigs, to serve
Instructions:
  • Transfer the desiree potato to a colander and gently squeeze to remove excess moisture.
  • Boil the sebago potato in a saucepan filled with cold water until tender, for about 10 minutes. Drain and return to the pan. Mash with a potato masher while adding 2 tablespoons of buttermilk until smooth.
  • In a medium bowl, combine flour and baking powder. Create a well in the center and add the egg. Gradually pour in the rest of the buttermilk while whisking until a smooth batter forms. Mix in the desiree and sebago potatoes. Season with salt, then transfer the batter to a jug. Cover and refrigerate overnight to let it rest.
  • After discarding the head, skin, and bones from the smoked trout (the flesh will easily separate from the bone once the skin is removed), flake the trout into small pieces and store in an airtight container in the fridge until ready to use.
  • Preheat oven to 160°C. Heat a large non-stick frying pan over medium heat and brush with butter. Pour in four 1/4-cup portions of the batter. Cook for 2 minutes until bubbles form and the pancakes are golden underneath. Flip and cook for 1 minute. Transfer to a baking tray and keep warm in the oven. Repeat with remaining batter in 5 more batches, reheating the pan between each batch.
  • In a bowl, mix together the sour cream, onion, and wasabi paste. Place 3 pancakes on each serving plate. Spoon the sour cream mixture over the pancakes, then add the trout and dill on top. Season with pepper and serve with lemon wedges.

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