Dish up a festive favourite tonight with this recipe for golden potato pancakes, topped with smoked trout, sour cream, and dill.
2 large russet potatoes, scrubbed clean
1 onion, finely chopped
2 tbsp all-purpose flour
1/4 tsp salt
200-g pkg hot-smoked trout
Fresh dill for garnish
Grate potatoes using a box grater. Transfer to a clean towel or cheesecloth. Squeeze out liquid to make potatoes as dry as possible. Combine with eggs in a large bowl along with onion, flour and salt. Season with fresh pepper.
Heat a large frying pan over medium. Add enough canola oil to reach 1/2 in. up the side of pan.
Add heaping tablespoons of latke mixture, 4 at a time, to frying pan, cooking until golden brown, about 3 min per side. Cook in 3 batches, adding more oil as needed, Drain latkes on paper towels, then transfer to a serving platter. Divide hot-smoked trout over latkes, then top with a dollop of sour cream and sprigs of fresh dill.