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1 tb Freshly grated hot
-horseradish
2 tb White wine vinegar
150 ml Double cream
1 Bramley apple; peeled, cored
-and
; diced
250 g Floury potatoes
2 tb Plain flour
2 lg Eggs; separated
25 g Unsalted butter; plus a
-small knob
4 50 g hot smoked trout
-fillets
Salt and freshly ground
-black pepper
Chopped fresh coriander; to
-garnish
Place the horseradish and vinegar in a bowl and set aside for 5 minutes to
infuse, then squeeze dry. Measure out four tablespoons of the cream and set
aside. Place the remainder in a small bowl and whip until you have achieved
soft peaks, then gently fold in the horseradish. Chill until needed.
Place the apple in a pan with two tablespoons of water and cook over a
gentle heat for about 5 minutes until softed, stirring occasionally, then
beat to a puree with the small knob of butter and set aside.
Place the potatoes in a pan of boiling salted water, cover and simmer for
15-20 minutes until tender. Drain and mash until smooth. Fold in the flour
and egg yolks and then add the reserved four tablespoons of the cream, a
little at a time until you have achieved a smooth batter. Season to taste.
Heat a flat griddle pan or large frying pan. Whisk the egg whites in a bowl
until soft peaks have formed and carefully fold into the potato mixture.
Add the butter to the pan and then spoon on four mounds of the potato
mixture. Cook gently for 3-4 minutes, then carefully turn over and cook for
another 2-3 minutes or until puffed up and golden brown.
Transfer the potato pancakes to warmed serving plates. Divide the apple
puree among them and arrange the trout fillets on top, then finish with a
dollop of the chilled horseradish cream and garnish with the coriander to
serve.
Yields
1 servings
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