Boxties with creme fraiche and smoked trout

Step 1

Place the desiree potato in a colander and use your hands to squeeze out excess moisture.

Step 2

Place the sebago potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Add 2 tablespoons of buttermilk and use a potato masher to mash until smooth.

Step 3

Place the flour and baking powder in a medium bowl. Make a well in the centre and add the egg. Gradually add remaining buttermilk, whisking until a smooth batter forms. Stir in the desiree potato and sebago potato mixture. Season with salt. Transfer to a jug. Cover and place in the fridge overnight to rest.

Step 4

Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Flake the trout into small pieces. Place in an airtight container in the fridge until required.

Step 5

Preheat oven to 160°C. Heat a large non-stick frying pan over medium heat. Brush with butter to grease. Place four 1/4-cup quantities of the batter in the pan. Cook for 2 minutes or until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook for 1 minute. Transfer to a baking tray. Cover and place in oven to keep warm. Repeat, in 5 more batches, with remaining batter, reheating the pan between batches.

Step 6

Combine sour cream, onion and wasabi paste in a bowl. Stack 3 pancakes on each serving plate. Top with sour cream mixture, trout and dill. Season with pepper. Serve with lemon wedges.