Smoked Trout with Apple-Horseradish Cream on Potato Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 28%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.4g
  • Carbohydrate: 22g
  • Fiber: 1.7g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 260mg
  • Calcium: 12mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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