Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout

• 2 large russet potatoes, peeled
• 1/2 medium onion, finely chopped
• 1 large egg, lightly beaten
• 1/4 teaspoon baking powder
• 2 to 3 tablespoons all-purpose flour
• 1 tablespoon finely chopped cilantro
• Salt and pepper
• Vegetable oil, for frying
• Mango Serrano Creme Fraiche, recipe follows
• 1/2 pound skinned and boned smoked trout, flaked
• Cilantro leaves
• 1 cup creme fraiche
• 1/2 ripe mango, peeled, pitted and finely diced
• 2 serrano peppers, roasted, peeled and finely diced
• 3 tablespoons finely chopped red onion
• Salt and freshly ground black pepper

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.
4. Season with salt and pepper, to taste.
5. Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking.
6. 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.
7. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.
8. Remove to a platter lined with paper towels.
9. Repeat with remaining mixture, adding more oil if necessary.
10. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.
11. Combine in a medium bowl.
12. Refrigerate until ready to serve.

russet potatoes, onion, egg, baking powder, flour, cilantro, salt, vegetable oil, mango, trout, cilantro, creme fraiche, mango, serrano peppers, red onion, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/potato-pancakes-with-mango-serrano-creme-fraiche-and-smoked-trout-recipe.html (may not work)