Potato Pancakes with Smoked Trout in Tea
- For the smoked trout
- 500 grams trout (ready to cook, skinless)
- 225 grams Rice
- 225 grams sugar
- 8 Tea bag (herbal tea or black tea)
- For potato pancakes
- 500 grams waxy potatoes
- 1 egg
- 70 grams Pastry flour
- freshly ground peppers
- 40 grams clarified butter
- For the sour cream
- 150 grams Sour cream
- 2 tablespoons Whipped cream (at least 30% fat content)
- 1 tablespoon lemon juice
- For the garnish
- 1 bunch Arugula (30 grams)
For the smoked trout: Rinse fish and pat dry. Line a wok with aluminum foil and heat. Add rice and sugar. Tear the tea bag and add. Mix together well and heat, allowing smoke to rise up. Cover with aluminum foil, place fish on top and seal the wok. Let smoke for 20-25 minutes.
For the potato pancakes: Peel, rinse and coarsely grate potatoes. Mix with egg and flour and season with salt, pepper and nutmeg.
Heat clarified butter in a pan and using a tablespoon, place small heaps into the pan. Flatten slightly and fry until golden brown on both sides. Drain and remove to paper towels.
For the sour cream: Mix sour cream with cream and season with salt, pepper and lemon juice.
For the garnish: Rinse arugula and spin dry.
Place 3 potato pancakes on a wooden plank. Top with some smoked trout and a dollop of sour cream and serve garnished with arugula. Serve immediately.