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Boxties with creme fraiche and smoked trout
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Irresistible Irish potato pancakes that charm both taste buds and hearts.
Ingredients:
  • 1 (about 200g) desiree potato, peeled, coarsely grated
  • 1 (about 200g) sebago (brushed) potato, peeled, coarsely chopped
  • 300ml buttermilk
  • 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
  • Lemon wedges, to serve
Instructions:
  • Drain the desiree potato in a colander, gently pressing to remove any excess moisture.
  • In a medium saucepan, cover the sebago potato with cold water and bring to a boil over high heat. Cook for 10 minutes until tender. Drain, then return to the pan. Mash the potato with 2 tablespoons of buttermilk using a potato masher until smooth.
  • In a medium bowl, combine flour and baking powder, then create a well in the center. Add the egg and gradually whisk in the remaining buttermilk until a smooth batter forms. Mix in the desiree and sebago potatoes, season with salt, then transfer the mixture to a jug. Cover and refrigerate overnight for optimal flavor.
  • After discarding the head, skin, and bones from the smoked trout, use your hands to easily lift the flesh off the bone. Flake the trout into small pieces and store in an airtight container in the fridge until needed.
  • Preheat your oven to 160°C. Prepare a large non-stick frying pan over medium heat and brush it with butter for greasing. Pour four 1/4-cup portions of batter into the pan. Cook for 2 minutes until bubbles form on the surface and the pancakes are golden underneath. Flip and cook for an additional 1 minute. Transfer the pancakes to a baking tray, cover, and keep warm in the oven. Repeat with the remaining batter in 5 more batches, remembering to reheat the pan between each batch.
  • Mix together sour cream, onion, and wasabi paste in a bowl. Stack 3 pancakes on each plate. Spread sour cream mixture over pancakes, then add trout and dill on top. Sprinkle with pepper and serve with lemon wedges.

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