- 1 (about 200g) desiree potato, peeled, coarsely grated
- 1 (about 200g) sebago (brushed) potato, peeled, coarsely chopped
- 300ml buttermilk
- 150g (1 cup) plain flour
- 1/2 teaspoon 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
- 1 tablespoon wasabi paste
- Fresh dill sprigs, to serve
- Lemon wedges, to serve
- Step 1Place the desiree potato in a colander and use your hands to squeeze out excess moisture.
- Step 2Place the sebago potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Add 2 tablespoons of buttermilk and use a potato masher to mash until smooth.
- Step 3Place the flour and baking powder in a medium bowl. Make a well in the centre and add the egg. Gradually add remaining buttermilk, whisking until a smooth batter forms. Stir in the desiree potato and sebago potato mixture. Season with salt. Transfer to a jug. Cover and place in the fridge overnight to rest.
- Step 4Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Flake the trout into small pieces. Place in an airtight container in the fridge until required.
- Step 5Preheat oven to 160°C. Heat a large non-stick frying pan over medium heat. Brush with butter to grease. Place four 1/4-cup quantities of the batter in the pan. Cook for 2 minutes or until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook for 1 minute. Transfer to a baking tray. Cover and place in oven to keep warm. Repeat, in 5 more batches, with remaining batter, reheating the pan between batches.
- Step 6Combine sour cream, onion and wasabi paste in a bowl. Stack 3 pancakes on each serving plate. Top with sour cream mixture, trout and dill. Season with pepper. Serve with lemon wedges.
- Low carb
- Low kilojoule
- Low sugar
Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5, 30 minutes before serving.
Tip: Whole smoked rainbow trout is available from the seafood counter at Woolworths. Alternatively, use 1 x 240g pkt smoked trout, instead. Store trout, covered, in the fridge for up to two days.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste