ingredients

8 nice slices of smoked trout
300 g celery branch
2 cl of olive oil
30 cl of vegetable broth
8 beautiful potatoes
100 g of butter
50 g of half-salted butter
10 g of trout eggs
Salt and freshly ground pepper

Steps

Smoked trout potato pancakes with creamy celery

Wash, peel and slice the celery branch (keep some young leaves for training). Sweat it in the olive oil, then wet it with the vegetable broth. Cook for 25 minutes covered.

Once cooked, remove the celery from the broth and place it in a tall container. Mix it while adding the cooking broth to achieve the desired texture. Check the seasoning. Book.

Cut the smoked trout into strips. Book.

Wash and peel the potatoes. Grate them and season with salt and pepper.

In a frying pan, heat the butter, when it is hot, add the grated potato that you will have made into patties 10 cm in diameter and 5 mm thick. Color the first side and turn the Darphin over. Color the second side and continue cooking for a few minutes, turning regularly. The Darphin must be crispy on the outside and moist on the inside.

Arrange the darphins on the plates, then drop the smoked trout on top. Sprinkle with trout eggs and young shoots of celery. Serve the celery coulis separately.

Based on a CIPA / CCC recipe