Potato Pancakes with Tea-Smoked Trout

Ingredients

• 500 g trout fillet (ready to cook, skin removed)
• 225 g rice
• 225 g sugar
• 8 tea bags (herbal or black tea)
• 500 g waxy potatoes
• 1 egg
• 70 g flour
• Salt
• pepper (ground)
• nutmeg
• 40 g clarified butter
• 150 g Sour cream
• 2 tbsp heavy cream (at least 30% fat)
• 1 tbsp Lemon Juice
• 1 bunch arugula (about 30 g)

Instructions

1. 1.

   Wash and pat dry the trout. Line a wok with foil and heat it. Add the rice and sugar, then tear open the tea bags and add them too. Mix well and heat until smoke rises. Cover with foil, place the fish on top, seal the wok, and smoke for 20–25 minutes.

2. 2.

   Meanwhile peel, wash, and grate the potatoes coarsely. Combine with egg and flour, season with salt, pepper, and nutmeg. Heat clarified butter in a pan and use a tablespoon to drop small mounds into the pan. Flatten slightly and fry each side until golden brown. Remove and drain on paper towels.

3. 3.

   Whisk sour cream with heavy cream, seasoning with salt, pepper, and lemon juice. Wash, dry, and chop arugula. Top three pancakes with slices of smoked trout and a dollop of sour cream, then garnish with arugula and arrange on a wooden board. Serve immediately.