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1
In a food processor or by hand, shred potatoes and onions.
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2
Place in a clean tea towel and squeeze out excess moisture; transfer to a bowl.
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3
Stir in eggs flour, salt, and pepper, adding more to taste.
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4
In a large heavy skillet over medium heat, heat a thin film of oil.
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5
Cooking a few at a time and using about 1 tablespoons of the mixture for each pancake, place round mounds in hot skillet; press to flatten.
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6
Cook until golden brown, 3-4 minutes per side, turning once.
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7
Add more oil as needed for remaining pancakes.
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8
Drain well on paper towels.
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9
To serve, top each pancakes with a dollop of sour cream.
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10
Arrange strip of trout on top; garnish with a length of chive or dill sprig.
