Instructions
Follow the steps and taste along the way.
Pickle the cucumber
Slice the cucumber into thin rounds. Toss it with the wine vinegar, water, sugar, 1 g of salt, and half of the chopped dill. Leave to stand while you prepare the rest of the dish.
Make the horseradish sour cream
In a bowl, mix the sour cream, grated horseradish, and lemon juice. Season with 1 g of salt and stir in the remaining chopped dill. Refrigerate.
Prepare the potato mixture
Peel and coarsely grate the potatoes. Squeeze out the liquid thoroughly using a clean kitchen towel. Mix the potatoes with the cornstarch, 5 g of salt, and black pepper. Shape into 8 thin pancakes, about 1 cm thick.
Fry the pancakes until crisp
Heat some of the oil in a large skillet over medium-high heat. Fry the pancakes in batches without overlapping them, for about 4 minutes per side. They are ready when dark golden and firm when pressed; add the remaining oil between batches as needed. Transfer them to a baking sheet in an oven preheated to 100°C.
Serve with the trout
Break the smoked trout into larger pieces. Divide the hot pancakes among plates and add the trout, drained cucumber, and horseradish sour cream. Serve immediately while the pancakes are still crisp.
