Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes

Name: Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 680 grams baby creamer potatoes in assorted colors; 20 servings Canola oil, for deep frying; 230 milliliters creme fraiche; 20 servings Fleur de sel; 63 grams all-purpose flour; 20 servings Chopped fresh chives; 20 servings Kosher salt; 20 servings Extra-virgin olive oil; 20 servings Extra-virgin olive oil, for drizzling; 20 servings Olive oil, for shallow frying; 20 servings Radish sprouts; 1 shallot, thinly sliced; 227 grams smoked trout, bones removed; 2 Tbsps vodka

Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes might be just the hor d'oeuvre you are searching for. This recipe serves 20. One serving contains 477 calories, 4g of protein, and 48g of fat. This recipe from Foodnetwork requires baby creamer potatoes in colors, canolan oil, creme fraiche, and chives. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a pescatarian diet. If you like this recipe, take a look at these similar recipes: Smoked Trout, Crème Fraîche & Pickled Onion, Potato Latkes With Smoked Trout & Creme Fraiche, and Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, and Golden Beet Relish.

Instructions

Cook the potatoes: Preheat the oven to 350 degrees F.

Ingredients you will need

Potato

Equipment you will use

Oven

Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft.

Ingredients you will need

Olive Oil

Potato

Salt

Equipment you will use

Roasting Pan

Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried).

Ingredients you will need

Potato

Equipment you will use

Knife

Oven

Frying Pan

Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy.

Ingredients you will need

Cooking Oil

Potato

Equipment you will use

Pot

Drain on paper towels and season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.

Ingredients you will need

Creme Fraiche

Vodka

Salt

Equipment you will use

Mixing Bowl

Whisk

Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown.

Ingredients you will need

Trout Fillets

Olive Oil

Shallot

All Purpose Flour

Equipment you will use

Frying Pan

Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout.

Ingredients you will need

Creme Fraiche

Kosher Salt

Potato

Trout

Vodka

Equipment you will use

Paper Towels

Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Radish Sprouts

Fleur De Sel

Shallot

Chives

Photographs by Yunhee Kim

Equipment

Ingredients

Servings:

680grams

baby creamer potatoes in assorted colors 20servings

Canola oil, for deep frying 230milliliters

creme fraiche 20servings

Fleur de sel 63grams

all-purpose flour 20servings

Chopped fresh chives 20servings

Kosher salt 20servings

Extra-virgin olive oil 20servings

Extra-virgin olive oil, for drizzling 20servings

Olive oil, for shallow frying 20servings

Radish sprouts 1

shallot, thinly sliced 227grams

smoked trout, bones removed 2Tbsps

vodka

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Moet & Chandon White Star (). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.