Potato Pancakes with Marinated Trout
·Prepare the fillets
Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl, ready for marinating.
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.
Chill
Cover with plastic wrap and refrigerate for three hours. Then slice the fillets into thin, skinless pieces.
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.
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.
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.
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.
