Potato Patties With Smoked Trout
|Potatoes||3 , peeled and grated|
|Onion||1 Large, grated|
|Eggs||2 , lightly beaten|
|Plain flour||2 Tablespoon|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Butter||1 Ounce (30 Grams)|
|Smoked trout slices||8|
|Soured cream||2 Fluid Ounce (60 Milliliter)|
|Watercress||2 (For Garnish)|
|Lemon slices||4 (For Garnish)|
1. Put potatoes and onion in a clean tea-towel and squeeze out excess water. Tip into a bowl and add eggs, flour and pepper; mix to a batter.
2. Melt half the butter in a large frying pan. Add batter, 1-2 tablespoons at a time, to pan, leaving 2cm (3/4 in) between each patty. Cook patties for about 5 minutes on each side, or until golden. Drain on paper towels and keep hot. Cook rest of batter in the same way, adding more butter as required.
3. Arrange trout on serving plates, add two patties to each and garnish with soured cream, watercress and lemon slices.