Smoked Trout with Apple-Horseradish Cream on Potato Pancakes

Smoked Trout with Apple-Horseradish Cream on Potato Pancakes Recipe
For convenience, make the pancakes up to a day ahead and reheat them in the oven before serving.

Yield:

12 servings (serving size: 4 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 28 %
Fat 4.6 g
Satfat 0.7 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 5.4 g
Carbohydrate 22 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 260 mg
Calcium 12 mg

Ingredients

1/2 cup all-purpose flour (about 2 1/4 ounces)
4 3/4 cups shredded peeled baking potato (about 2 pounds)
1/2 cup grated fresh onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large egg whites
3 tablespoons olive oil, divided
Cooking spray
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped Granny Smith apple
2 tablespoons plain fat-free yogurt
4 teaspoons prepared horseradish
4 ounces smoked rainbow trout, bones removed, broken into 48 pieces
3 tablespoons chopped fresh chives

Preparation

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl, stirring until blended. Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned. Arrange on two baking sheets coated with cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.

Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a trout piece; sprinkle with chives.

David Bonom,

Cooking Light

November 2005
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