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.

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Ingredients

Directions

  • 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.

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  • 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.

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