Name: Elegant Potato Pancakes with Marinated Trout
Prep time: 20 min
Cook time: 45 min
Total time: 265 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 15 gram Salt; 250 gram Whole Trout; 10 gram Black Pepper; 100 gram Unsalted Butter; 2 piece Shallots; 5 gram Dill; 500 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 1 piece Lemon; 2 clove Garlic; 100 gram 20% Sour Cream; 100 gram Medium-Fine Wheat Flour

Step-by-step method

Let’s cook

At a glance

You're looking at a beautiful two-part dish that comes together nicely for an impressive appetizer. The marinated trout needs a three-hour head start in the fridge, while you spend about 35 minutes boiling potatoes, mixing dough, and frying golden pancakes. Once everything's ready, assembly is quick and easy—just stack your pancakes with silky soured cream, tender trout slices, and fresh dill for a restaurant-worthy bite.

1/7

Prepare the fillets

Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl, ready for marinating.

For this step
0/1

250 gram
Whole Trout
2/7

Make the marinade

Squeeze the juice of two lemons over the fillets. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Scatter dill on top and, if you like, cover with lemon slices.

For this step
0/5

1 piece
Lemon

5 gram
Salt

5 gram
Black Pepper

2 piece
Shallots

2 clove
Garlic
3/7

Chill

Cover with plastic wrap and refrigerate for three hours. Then slice the fillets into thin, skinless pieces.

4/7

Boil and mash the potatoes

Peel the potatoes, cut into chunks and boil in salted water for twenty minutes until tender. Drain and return to the pot. Add the butter and mash until smooth. Season with salt to taste if needed.

For this step
0/4

500 gram
Type B Potatoes – Side-Dish (Salad) Potatoes

100 gram
Unsalted Butter

100 gram
Medium-Fine Wheat Flour

5 gram
Salt
5/7

Roll out the dough

On a floured board, roll the dough out into a sheet about 1 cm thick. Cut out rounds, using a small glass if you like.
6/7

Fry the rounds

Heat a generous layer of oil in a frying pan. Add the rounds and fry on both sides until golden. Transfer the pancakes onto a clean kitchen towel to drain off any excess fat, then leave them to cool.
7/7

Assemble and garnish

Season the soured cream to taste – a little chopped dill stirred in works nicely too. Arrange the potato pancakes on a plate. Top each one with a dollop of soured cream, a slice of marinated trout, and finish with a sprig of dill.

For this step
0/4

100 gram
20% Sour Cream

5 gram
Dill

5 gram
Salt

5 gram
Black Pepper

Step-by-step method

At a glance

Prepare the fillets

For this step

Make the marinade

For this step

Chill

Boil and mash the potatoes

For this step

Roll out the dough

Fry the rounds

Assemble and garnish

For this step

Potato Pancakes with Marinated Trout

Ingredients — what you'll need

What's in it?

About this recipe

0 products added