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Prep
Difficulty
Easy
Time
Estimate
45 mins
Shred, salt and squeeze the potatoes and the turnips. Combine with the flour and eggs. Heat a skillet and start to prepare the fritters. Searing on each side until golden. They can be kept warm spread out on a baking sheet in an oven at the lowest temperature. Meanwhile, whip up the smoked trout cream and arrange the lox, cream cheese, and capers to go on top of each fritter. A simple green salad would complete this meal perfectly.
I originally created this latke style recipe with Spanish Black Radishes, so if you have those, this is an excellent recipe for it or any other root vegetables such as rutabagas, celery root, daikon or more. The key step is salting and squeezing the liquid from the vegetable. You could do this ahead by a day or two if that is easier as well.
Crispy shredded potato pancakes of goodness. They are easy to fry up and make ahead too— we’ll give directions for that process as well. Please note, this is a relatively small batch of latkes, the more you make the longer it will take, but they do store & reheat nicely, too.
Mmm… Smoky Trout mixed into creaminess. Make this thicker by using all cream cheese or smoother with all strained yogurt or sour cream. You can even make it decadent with creme fraiche.
This is less of a recipe and more of a lovely suggested trio. Always seek out Wild Salmon, either cured or smoked will work beautifully.
