Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 tablespoon cilantro leaves finely chopped
• 6 servings cilantro leaves 
• 1 cup crème fraîche 
• 1 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 0.5  mangos diced pitted ripe peeled finely
• 0.5 medium onion finely chopped
• 3 tablespoons onion red finely chopped
• 2 large russet potatoes peeled
• 6 servings salt and pepper 
• 6 servings salt and pepper black freshly ground
• 2  serrano peppers diced peeled finely
• 0.5 pound skinned and boned trout smoked flaked
• 6 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• kitchen towels
• spatula
• grater

Directions

1. Finely grate the potatoes on a hand grater.
2. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl.
3. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.
4. Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
5. Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
6. Combine in a medium bowl. Refrigerate until ready to serve.