Crispy Potato-and-Sauerkraut Cakes with Smoked Trout Recipe

Name: Crispy Potato-and-Sauerkraut Cakes with Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 teaspoons caraway seeds; 1 cup drained sauerkraut; 1/4 cup chopped dill, plus more for garnish; 2 pounds baking potatoes, peeled and coarsely shredded (4 cups); Salt; Freshly ground pepper; Rendered chicken fat (schmaltz) or extra-virgin olive oil, for frying; 1 cup creme fraiche; 1 smoked trout fillet (about 9 ounces), skinned and flaked; Finely grated lemon zest, for garnish

Servings: persons

2 tablespoons unsalted butter
2 teaspoons caraway seeds
1 cup drained sauerkraut
1/4 cup chopped dill, plus more for garnish
2 pounds baking potatoes, peeled and coarsely shredded (4 cups)
Salt
Freshly ground pepper
Rendered chicken fat (schmaltz) or extra-virgin olive oil, for frying
1 cup creme fraiche
1 smoked trout fillet (about 9 ounces), skinned and flaked
Finely grated lemon zest, for garnish

1
In a medium skillet, melt the butter with the caraway seeds and cook over moderate heat until fragrant, about 30 seconds.
2
Add the sauerkraut and cook, stirring, until very dry, about 4 minutes.
3
Transfer to a large bowl, add the 1/4 cup of dill and let cool.
4
Meanwhile, bring a large pot of salted water to a boil.
5
Add the shredded potatoes and cook for 1 minute.
6
Drain well, shaking out the excess water.
7
Add the potatoes to the sauerkraut and stir to combine.
8
Season with salt and pepper and let cool.
9
Heat a large griddle or cast-iron skillet over moderate heat.
10
Brush with schmaltz.
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
Cook, turning once, until the cakes are golden and crispy, 6 to 7 minutes; add more schmaltz to the griddle as needed.
13
Reduce the heat to moderately low after the first batch and wipe the griddle occasionally.
14
Arrange the potato cakes on a platter and top with the creme fraiche, smoked trout, lemon zest and dill.
15
Serve.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 teaspoons caraway seeds, 1 cup drained sauerkraut, 1/4 cup chopped dill, plus more for garnish, and more.

Yes, Crispy Potato-and-Sauerkraut Cakes with Smoked Trout falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Potato-and-Sauerkraut Cakes with Smoked Trout

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