Potato Latkes with Smoked Trout

By Desiree Brassert

The locally farmed and cured smoked trout is a great substitute for smoked salmon that only comes from distant and colder waters.
Here’s a little spin on this classic bite-size appetizer.

Note: Vegetarian options are applesauce and cinnamon, or sour cream.

Potato latkes or pancakes

Ingredients (Makes 12 small fritters)

• 5 medium sized potatoes
• 1 small yellow onion
• 2 eggs
• 1 cup of cracker crumbs (can use gluten free)
• Oil for frying
• Salt and white pepper to taste (White pepper is better for potatoes than black pepper.)

Directions

1. Shred the potatoes and onions. Squeeze out excess water and mix with other ingredients.
2. Form little pancake mounds and fry in hot oil in shallow frying pan.
3. When brown and crispy on both sides, transfer to paper towels to drain.

Smoked trout and cream cheese spread

Ingredients

• 1 filet of smoked trout
• 1 350 gram tub of Dos Pinos cream cheese or 1 cup
• 1 finely sliced scallion
• 1 teaspoon of freshly chopped dill (eneldo in Spanish) or 1 ts dried dill
• Fresh dill or chives to garnish

Directions

1. Remove skin from trout filet and roughly flake and fold into the cream cheese.
2. Add dill and scallion.
3. Serve a little spoonful on top of pancake and garnish with dill sprig or chives.