Boxties with creme fraiche and smoked trout

These potato pancakes inspired an Irish rhyme. "Boxty on the griddle, boxty in the pan. If you cant make a boxty youll never get a man."

Recipe «Boxties with creme fraiche and smoked trout» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 desiree potato, peeled, coarsely grated, 1 sebago potato, peeled, coarsely chopped, 300ml buttermilk, 150g plain flour, 1/2 tsp baking powder , 1 egg, lightly whisked, 1 whole smoked rainbow trout, Melted butter, to grease , 1 x 300g ctn sour cream, 1/2 small red onion, finely chopped, 1 tbsp wasabi paste, Fresh dill sprigs, to serve, Lemon wedges, to serve.

Ingredients:

• 1 desiree potato, peeled, coarsely grated 
• 1 sebago potato, peeled, coarsely chopped 
• 300ml buttermilk 
• 150g plain flour 
• 1/2 tsp baking powder 
• 1 egg, lightly whisked 
• 1 whole smoked rainbow trout 
• Melted butter, to grease 
• 1 x 300g ctn sour cream 
• 1/2 small red onion, finely chopped 
• 1 tbsp wasabi paste 
• Fresh dill sprigs, to serve 
• Lemon wedges, to serve 

Instructions

1. Place the desiree potato in a colander and use your hands to squeeze out excess moisture.
2. Place the sebago potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Add 2 tablespoons of buttermilk and use a potato masher to mash until smooth.
3. Place the flour and baking powder in a medium bowl. Make a well in the centre and add the egg. Gradually add remaining buttermilk, whisking until a smooth batter forms. Stir in the desiree potato and sebago potato mixture. Season with salt. Transfer to a jug. Cover and place in the fridge overnight to rest.
4. Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Flake the trout into small pieces. Place in an airtight container in the fridge until required.
5. Preheat oven to 160°C. Heat a large non-stick frying pan over medium heat. Brush with butter to grease. Place four 1/4-cup quantities of the batter in the pan. Cook for 2 minutes or until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook for 1 minute. Transfer to a baking tray. Cover and place in oven to keep warm. Repeat, in 5 more batches, with remaining batter, reheating the pan between batches.
6. Combine sour cream, onion and wasabi paste in a bowl. Stack 3 pancakes on each serving plate. Top with sour cream mixture, trout and dill. Season with pepper. Serve with lemon wedges.