Potato Pancakes with Marinated Trout

Ingredients — what you'll need

You only need 11 ingredients

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  • 2 clove Garlic
  • 5 gram Dill
  • 15 gram Salt
  • 500 gram Type B Potatoes – Side-Dish (Salad) Potatoes
  • 100 gram Medium-Fine Wheat Flour
  • 100 gram 20% Sour Cream
  • 1 piece Lemon
  • 100 gram Unsalted Butter
  • 250 gram Whole Trout
  • 2 piece Shallots
  • 10 gram Black Pepper

Step-by-step method

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. 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.

    Ingredients

    • 250 gram Whole Trout
  2. 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.

    Ingredients

    • 1 piece Lemon
    • 5 gram Salt
    • 5 gram Black Pepper
    • 2 piece Shallots
    • 2 clove Garlic
    Make the marinade
  3. 3/7

    Chill

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

Potato Pancakes with Marinated Trout

bohynekuchyne
Active time total 1 h 5 min
Prep 20 min Cook 45 min

11 Ingredients

7 Steps

Medium Difficulty
Let’s cook

What's in it?

377 kcal

Calories

42 g

Carbohydrates

35 g

Fats

22 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

It was another one of those family collaborations. I was mulling over what to serve with our aperol spritz. My husband came up with the idea: “You've got that rainbow trout in the fridge, it'll look amazing with the colours!” True enough! From that moment on, all sorts of possible variations started running through my head.

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