Irish Boxty with Smoked Trout
St. Patrick’s Day on Steroids with this Boxty Recipe!
About this Recipe
Our Irish Boxty with Smoked Trout is a riff on a traditional Boxty. You see a Boxty is a traditional Irish potato pancake that is very popular around St. Patrick’s Day.
The key to this recipes is the starchy potato, like a Russet (yep the ones from Idaho). Starch from the Russet is what gets crispy and makes those perfect crunchy edges and fluffy and light in the center.
In order to get the right results, I would highly suggest you get a potato masher, however, if you cannot get your hands on one, you can substitute a fork. If you like this recipe, I suggest getting the masher, it’s a lot less work.
When going with the fork method, my suggestion is just don’t overwork the potatoes, or the batter will become stiff and it won’t yield the right texture.
- 1/2 pound cooked russet potatoes
- 1 1/2 cups buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 pound of shredded raw russet potato
- 8 ounces crumbled smoked trout
- 1 1/2 tablespoons fresh dill fronds, plus additional to garnish
- 2 tablespoons butter
- sour cream for service
Step 1
In a large mixing bowl, mash together the cooked potatoes and buttermilk. Incorporate the flour, baking soda, salt, and pepper. Mash to combine completely. Stir in the raw potato, trout, and dill until well incorporated.
Step 2
In a large nonstick pan over medium heat melt the butter. Using an ice cream scoop, drop the boxty batter into the pan and allow to brown on both sides.
Step 3
Garnish the boxty with fresh dill and serve with sour cream.
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