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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Latkes with Smoked Trout and Herbed Cream Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Latkes with Smoked Trout and Herbed Cream Cheese Empty Latkes with Smoked Trout and Herbed Cream Cheese

    Post by Lobo Fri 05 Feb 2016, 9:14 pm

    Latkes with Smoked Trout and Herbed Cream Cheese Img8l
    Latkes with Smoked Trout and Herbed Cream Cheese
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 12
    Delicate flaked trout makes a savory topping for crisp potato latkes, but you can try other smoked fish, such as sturgeon or whitefish, if you like. Garnishing the latkes with trout roe is optional, but it makes for a pretty presentation.






    • 1

    Ingredients:


    • For the herbed cream cheese:
    • 1/4 lb. (125 g) cream cheese, at room temperature
    • 1 small shallot, minced
    • Grated zest of 1 lemon
    • 1 1/2 tsp. fresh lemon juice
    • 2 Tbs. chopped mixed fresh herbs, such as parsley, dill and chives

    • For the latkes:
    • 2 lb. (1 kg) russet potatoes, peeled
    • 1 large yellow onion, peeled, ends trimmed and halved lengthwise
    • 2 eggs, lightly beaten
    • 2 tsp. salt
    • 1/2 tsp. freshly ground pepper
    • 3 Tbs. all-purpose flour
    • Olive oil for frying

    • 6 oz. (185 g) smoked trout, skin and bones removed, flaked with a fork
    • 2 oz. (60 g) trout roe (optional)

    Directions:

    To make the herbed cream cheese, in a small bowl, stir together the cream cheese, shallot, lemon zest and juice and herbs until thoroughly combined. Set aside.

    Preheat an oven to 250°F (120°C). Line a baking sheet with paper towels.

    To make the latkes, using the fine grating attachment of a food processor, grate the potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.

    In a large bowl, beat the eggs with the salt and pepper. Add the grated potatoes and onion and the flour and toss to thoroughly combine.

    In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

    To serve, top each latke with a dollop of the herbed cream cheese and a few flakes of the smoked trout. Garnish with the trout roe and serve immediately. Makes about 3 dozen latkes; serves 12.
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