Potato Pancakes with Mango Serrano Creme Fraiche an

Name: Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, peeled; 1/2 medium onion, finely chopped; 1 large egg, lightly beaten; 1/4 teaspoon baking powder; 2 to 3 tablespoons all-purpose flour; 1 tablespoon finely chopped cilantro; Salt and pepper; Vegetable oil, for frying; Mango Serrano Creme Fraiche, recipe follows; 1/2 pound skinned and boned smoked trout, flaked; Cilantro leaves; 1 cup creme fraiche; 1/2 ripe mango, peeled, pitted and finely diced; 2 serrano peppers, roasted, peeled and finely diced; 3 tablespoons finely chopped red onion; Salt and freshly ground black pepper

Servings: persons

2 large russet potatoes, peeled
1/2 medium onion, finely chopped
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 to 3 tablespoons all-purpose flour
1 tablespoon finely chopped cilantro
Salt and pepper
Vegetable oil, for frying
Mango Serrano Creme Fraiche, recipe follows
1/2 pound skinned and boned smoked trout, flaked
Cilantro leaves
1 cup creme fraiche
1/2 ripe mango, peeled, pitted and finely diced
2 serrano peppers, roasted, peeled and finely diced
3 tablespoons finely chopped red onion
Salt and freshly ground black pepper

1
Finely grate the potatoes on a hand grater.
2
Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl.
3
Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine.
4
Season with salt and pepper, to taste.
5
Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking.
6
Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter.
7
Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
8
Remove to a platter lined with paper towels.
9
Repeat with remaining mixture, adding more oil if necessary.
10
Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
11
Combine in a medium bowl.
12
Refrigerate until ready to serve.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 large russet potatoes, peeled, 1/2 medium onion, finely chopped, 1 large egg, lightly beaten, 1/4 teaspoon baking powder, and more.

Yes, Potato Pancakes with Mango Serrano Creme Fraiche and 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.

That's it — enjoy your meal!

Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions