Crispy Potato-and-Sauerkraut Cakes with Smoked Trout

1. 1

   In a medium skillet, melt the butter with the caraway seeds and cook over moderate heat until fragrant, about 30 seconds.

2. 2

   Add the sauerkraut and cook, stirring, until very dry, about 4 minutes.

3. 3

   Transfer to a large bowl, add the 1/4 cup of dill and let cool.

4. 4

   Meanwhile, bring a large pot of salted water to a boil.

5. 5

   Add the shredded potatoes and cook for 1 minute.

6. 6

   Drain well, shaking out the excess water.

7. 7

   Add the potatoes to the sauerkraut and stir to combine.

8. 8

   Season with salt and pepper and let cool.

9. 9

   Heat a large griddle or cast-iron skillet over moderate heat.

10. 10

    Brush with schmaltz.

11. 11

    Working in batches, spoon 2-tablespoon-size mounds of the potato mixture onto the griddle and flatten into 2-inch rounds, about 1/2 inch thick.

12. 12

    Cook, turning once, until the cakes are golden and crispy, 6 to 7 minutes; add more schmaltz to the griddle as needed.

13. 13

    Reduce the heat to moderately low after the first batch and wipe the griddle occasionally.

14. 14

    Arrange the potato cakes on a platter and top with the creme fraiche, smoked trout, lemon zest and dill.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.