Serves 4
Smoked-Trout is an art form. Correctly done
it is light and savory at the same time. Here in Georgia, I buy my Smoked-Trout
at the Marietta Farmers Market every Saturday from Diana Fitzgerald, Diana’s
Specialties, 678-429-1409. Diana’s farmed Georgia Mountains Smoked-Trout is
delicate yet firm – subtle yet intense – the perfect balance – www.dianasspecialties.com
This Smoked-Trout Salad served on a
potato pancake is an entrée or a Sunday Brunch centerpiece. The Smoke-Trout mixture
can be prepared a day ahead, but the potato pancake should be prepared to
order, hot and crunchy. The side salad is as you wish – I urge you to include
fresh herbs.
2 large russet potatoes
salt
and freshly ground black pepper
7 tablespoons olive oil (1 for
the salad)
1 ounce butter
½ pound flaked Smoked-Trout 1 ½ tablespoons crème fraîche
pinch of sweet or smoked
paprika
2
½ tablespoons of mayonnaise or
yogurt as you wish
½
teaspoon of Pastis (anise
flavored liquor)
2 tablespoons of chopped fresh
chives
2 tablespoons of chopped fresh
parsley
1 small fennel head, peeled and
halved
several
fresh basil leaves
2 cups arugula
½
lemon
Preparation: 1. Peel and grate
the potatoes on a box grater’s large holes over a bowl. Season with salt and
pepper. 2. In a medium non-stick fry pan
and add a quarter of the oil and a small chuck of butter. When hot add a
quarter of the grated potatoes in the shape of a flat pancake. Press down with
a spatula to make a thin pancake. Fry until golden and crisp on both sides –
about 2-3 minutes per side. Transfer the
pancakes to a paper-towel-lined plate and season to taste with salt and
pepper. 3. Add the crème fraîche, Pastis and
mayonnaise/yogurt to a medium bowl. Gently fold in the flaked Smoked-Trout,
paprika and chives. [If you want a note of heat, add a scant teaspoon of fresh horseradish
to the Smoked-Trout Salad.] 4. Thinly
shave the fennel crosswise into crescents. In a salad bowl toss together the
fennel, arugula, basil leaves and parsley. Season with salt, lemon juice and 1
tablespoon of olive oil. Taste and adjust seasoning.
Presentation: Plate a potato
pancake and top with Smoke-Trout Salad. Top the Smoked-Trout Salad with a small
dollop of crème fraîche. Serve the rockets alongside.
