This is way too cool…You will definitely have a hit on your hands with this one. Summer evening patio get-together….okay, make it a light lunch by adding a salad. This is to die for.
- 6 tbsp. butter
- 2 medium russet potatoes
- 3 tbsp. cream cheese
- 3 tbsp. sour cream (not light)
- 6 oz. smoked trout, slices
- lemon/lime wedges
Melt the butter in a sauepan over low heat. Remove from the heat and let the solids sink to the bottom. Now cool down. Skim off the foam. Carefully pour off the clarified butter, discarding the solids.
Preheat oven to 400 degrees. Slice the potatoes a little less than 1/8 inch thick and lay on a paper towel. Heat the oven proof skillet, add 2 tbsp. clarified butter and swirl to coat the bottom. Arrange some of the potatoes in a concentric circle. Season with cracked pepper and repeat the potatoes to form 2 more layers. Now pour 3 tbsp. of the clarified butter down the sides of the skillet, allowing it to seep under the potatoes.
This is where the fun begins. Brush the underside of a medium heavy skillet with clarified butter and set over the potatoes (to make a cover). Reduce the heat to medium and cook until crisp and golden in colour (ab out 6 minute).
Flip the potatoes using 2 metal spatulas. Cover with the skillet. Cook a further 4 minutes. Remove the top skillet and bake in the oven for about 8 minutes to crisp the underside. Transfer to a rack to cool for 10 minutes.
Beat the sour cream and cream cheese until smooth and fluffy and spread over the potatoes. Top with the smoked trout slices and cut into wedges. Serve with lime or lemon wedges.
You will find that next time, simply double the recipe as there won’t be any leftovers.
Remember to repeat the mantra “damn I can do this” and know you did a super job.