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Potato Pancakes, Homemade Yogurt, Smoked Trout, Pickled Red Onions

Potato Pancakes, Homemade Yogurt, Smoked Trout, Pickled Red Onions Recipe - These pancakes are silky and divine. Ideally, I would make these little bites of deliciousness and eat them as soon as they came out of the pan. They are the perfect vehicle for smoked trout. The yogurt cuts through the smoke on the fish, and the pickled red onions add brightness.
This is a great dish for the pocketbook. A pound of smoked trout is enough for fifty to sixty pancakes, and you already have most of the other ingredients in your pantry. This is also the perfect way to use up leftover mashed potatoes.

Potato Pancakes, Homemade Yogurt, Smoked Trout, Pickled Red Onions Recipe


Pickled Red Onions
  • 2 red onions, very thinly sliced and separated into rings
  • 1½ tablespoons minced garlic
  • 1 cup apple cider vinegar
  • ⅓ cup white wine
  • ½ cup sugar
  • 1½ tablespoons salt
  • 2 bay leaves
  • 1½ tablespoons mustard seeds
  • 2 teaspoons black peppercorns
  • 2 whole cloves
  • 2 cups cold mashed potatoes (see this page)
  • ½ cup milk
  • 3 whole eggs plus 1 yolk, lightly beaten
  • 4½ tablespoons butter, melted, plus 1 cup for cooking
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1½ teaspoons black pepper
  • ½ cup minced green onion, green part only

Homemade Yogurt for serving (recipe follows)
  • 1½ pounds smoked trout (see Note)
  • ½ cup chopped fresh chives

How to make Potato Pancakes, Homemade Yogurt, Smoked Trout, Pickled Red Onions

  1. MAKE THE PICKLED ONION Place the sliced onions in a stainless-steel or glass bowl and set aside.
  2. In a medium nonreactive saucepan, stir together the garlic, vinegar, wine, sugar, salt, bay leaves, mustard seeds, peppercorns, and cloves and bring to a simmer over medium heat. Immediately pour the mix over the onions and allow to sit until completely cool. Cover the bowl and chill. The onions will keep for up to 6 weeks in the refrigerator.
  3. MAKE THE PANCAKES In a medium bowl, mix together the potatoes, milk, eggs and egg yolk, and the melted butter. Set aside. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pepper. Whisk the wet ingredients into the dry and blend well. Add the green onion and stir until well blended.
  4. Heat 1½ tablespoons of the butter in a medium sauté pan over medium heat until the butter melts and begins to foam. Add 1½ tablespoons of the batter for each pancake and cook until the batter begins to bubble, about 1½ minutes. Flip the pancakes and brown for 1 minute on the second side. Remove from the pan and repeat until all of the batter is used up.
  5. To assemble the pancakes, top each one with a teaspoon of yogurt, a flaked piece of smoked trout, a pickled onion ring, and a pinch of chives. Serve hot.
NOTE: Smoked trout is available at specialty stores or from Sunburst Trout Farms (