Deep-fried jacket potatoes with smoked trout and crème fraîche
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: 20 - 25 pcs.
Complexity: easily
Quantity: 20 - 25 pcs.
A recipe for smoked trout canapés, consisting of new potatoes baked with their skins on and then deep-fried until golden brown. airy crème fraîche. And radish sprouts laid on top, and fried onion rings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For potatoes:
- 700 g of small young potatoes
- Olive oil
- Coarse salt
- Canola oil or vegetable oil, for deep-frying
For crème fraîche:
- 1 cup of crème fraîche or heavy sour cream
- 2 tablespoons of vodka
- Coarse salt
For the topping:
- 240-300 g smoked trout, remove bones
- 1 shallot, thinly sliced
- 1/2 cup wheat flour
- Olive oil, for frying
- Coarse salt
- Radish sprouts
- Chopped fresh chives
- Salt "Fleur de sel"
- Olive oil, for drizzling
We recommend
Recipes with similar ingredients: potato, crème fraîche, vodka, trout, shallots, flour, radish sprouts, chives, salt fleur de sel
Cooking the dish according to the recipe:
- Prepare potato: Preheat oven to 180°C. Place the potatoes in a baking dish and drizzle with olive oil. Sprinkle with salt and toss to coat evenly.
Bake for 30-35 minutes, until the potatoes are tender. Remove from the oven and cool slightly. When the potatoes are warm, gently press them with the flat side of a knife until they are flat, about 2 cm thick. Fill a heavy-bottomed saucepan with 10 cm of vegetable oil and heat to 180°C.
Fry the potatoes, immersing them in the oil in batches, for 5-6 minutes, until golden brown. Transfer to paper towels and sprinkle with salt. - Prepare crème fraîche: Place the crème fraîche in a bowl, add vodka and a pinch of salt, and whisk vigorously. Refrigerate the sauce until ready to use.
- Prepare the topping: Carefully separate the trout fillet into petals.
- Separate the shallot slices into rings. Lightly coat them in flour. Fill a saucepan with 1/2" of olive oil and heat to 180°C. Fry the onion rings for 2-3 minutes, until golden brown. Transfer to paper towels and immediately sprinkle with coarse salt.
- Assemble the appetizer: Place a teaspoon of crème fraîche on each potato, then top with the trout petals. Garnish with radish sprouts, chives, and fried onions. Sprinkle with fleur de sel salt and drizzle with olive oil.
We offer you the recipe "Canapés with salmon mousse".
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