Potato pancakes, warmed smoked trout fillets and bramley ap

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Freshly grated hot horseradish
2 tablespoons White wine vinegar
150 millilitres Double cream
1 Bramley apple; peeled, cored and
; diced
250 grams Floury potatoes
2 tablespoons Plain flour
2 larges Eggs; separated
25 grams Unsalted butter; plus a small knob
4 50 g hot smoked trout fillets
Salt and freshly ground black pepper
Chopped fresh coriander; to garnish

Directions

Place the horseradish and vinegar in a bowl and set aside for 5 minutes to infuse, then squeeze dry. Measure out four tablespoons of the cream and set aside. Place the remainder in a small bowl and whip until you have achieved soft peaks, then gently fold in the horseradish. Chill until needed.

Place the apple in a pan with two tablespoons of water and cook over a gentle heat for about 5 minutes until softed, stirring occasionally, then beat to a puree with the small knob of butter and set aside.

Place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes until tender. Drain and mash until smooth. Fold in the flour and egg yolks and then add the reserved four tablespoons of the cream, a little at a time until you have achieved a smooth batter. Season to taste.

Heat a flat griddle pan or large frying pan. Whisk the egg whites in a bowl until soft peaks have formed and carefully fold into the potato mixture.

Add the butter to the pan and then spoon on four mounds of the potato mixture. Cook gently for 3-4 minutes, then carefully turn over and cook for another 2-3 minutes or until puffed up and golden brown.

Transfer the potato pancakes to warmed serving plates. Divide the apple puree among them and arrange the trout fillets on top, then finish with a dollop of the chilled horseradish cream and garnish with the coriander to serve.

Converted by MC_Buster.

NOTES : Serves 4 as a starter

Converted by MM_Buster v2.0l.

Related recipes