Lacey latkes & smoked trout



10 min


30 min



Lacey latkes & smoked trout

Lacey latkes and smoked trout. (Photo, Roberto Caruso.)

Dish up a festive favourite tonight with our recipe for golden potato pancakes, topped with smoked trout, sour cream and dill.


  • 2 large russet potatoes , scrubbed clean
  • 2 eggs
  • 1 onion , finely chopped
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • fresh pepper
  • canola oil
  • 200-g pkg hot-smoked trout
  • sour cream
  • fresh dill


  • GRATE potatoes using a box grater. Transfer to a clean towel or cheesecloth. Squeeze out liquid to make potatoes as dry as possible. Combine with eggs in a large bowl along with onion, flour and salt. Season with fresh pepper.
  • HEAT a large frying pan over medium. Add enough canola oil to reach 1/2 in. up the side of pan.
  • ADD heaping tablespoons of latke mixture, 4 at a time, to frying pan, cooking until golden brown, about 3 min per side. Cook in 3 batches, adding more oil as needed, Drain latkes on paper towels, then transfer to a serving platter. Divide hot-smoked trout over latkes, then top with a dollop of sour cream and sprigs of fresh dill.

Nutrition (per serving)

  • Calories
  • 301,
  • Protein
  • 17 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 12 g,
  • Fibre
  • 2 g,
  • Sodium
  • 947 mg.