Potato Pancakes with Smoked Trout and Tomato Confit
This recipe from Peter Callahan, creative director of Peter Callahan Catering in New York City, is always a crowd-pleaser. Don't like smoked trout? Feel free to substitute smoked salmon.
- Yield: Makes 8-12 appetizers
Photography: Bryan Gardner
- 1 peeled Yukon gold potato
- 1/2 medium onion
- 1 large egg
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/8 cup gluten-free flour
- 1/2 cup oil for frying
- 1/4 pound smoked trout
- Tomato Confit
Grate potato and onion on the large-hole side of a box grater or with a food processor fitted with a coarse grating disk. Squeeze mixture by hand to remove as much liquid as possible.
Put potato and onion mixture in a bowl. Add egg, salt, pepper, and flour and mix well.
Heat oil in a large, deep skillet over medium-high heat. For each pancake, drop about 1 tablespoon of potato mixture into pan. Fry over medium heat for 2-3 minutes on each side, or until crisp and golden brown.
Transfer to paper towels.
Cut smoked trout into small squares to fit on potato pancakes.
Top each piece of trout with 1/4 teaspoon tomato confit.
Top each warmed potato pancake with smoked trout and tomato confit and serve.