Smoked Trout with Apple-Horseradish Cream on Potato Pancakes

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.