Oven-baked latkes with hot-smoked trout

Name: Oven-baked latkes with hot-smoked trout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600 g British Regal white potatoes; 1 large onion; 50 g plain flour; 1 tsp baking powder; ½ tsp salt; 1 medium free range egg, beaten; 100 ml vegetable oil; 150 ml pot soured cream; 160 g pack 2 Scottish Hot Smoked Trout Fillets, skin removed, flesh flaked; 20 g pack dill, leaves picked; 1 lemon, cut into wedges

These Eastern European potato cakes are traditionally fried, but Waitrose Food content producer Imogen Hope gives them an oven-baked makeover, delivering plenty of crunch without using up all your oil. Serve the latkes with hot-smoked trout and a generous dollop of soured cream for a brunch worth getting out of bed for. See more of our fantastic brunch recipes. Follow Imogen on Instagram.

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Source of protein

Serves4 (makes 16)
CourseBrunch
Prepare20 mins
Cook30 mins
Total time50 mins

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600g British Regal white potatoes
1 large onion
50g plain flour
1 tsp baking powder
½ tsp salt
1 medium free range egg, beaten
100ml vegetable oil
150ml pot soured cream
160g pack 2 Scottish Hot Smoked Trout Fillets, skin removed, flesh flaked
¼ x 20g pack dill, leaves picked
1 lemon, cut into wedges

Preheat the oven to 220°C/200ºC fan/gas 7. Coarsely grate the potatoes and onion using a box grater or food processor and put in a large bowl lined with a clean tea towel. Use the towel to squeeze out as much liquid as you can. Put the veg back in the bowl with the flour, baking powder, salt and egg. Season with pepper, then mix well with your hands.
Divide the oil between two baking trays. Use your hands to make 16 mounds of mixture (about a heaped tbsp each) and put 8 on each tray. Flatten the mounds to 6cm across with the back of a spoon. Bake for 20 minutes, swapping the trays halfway, until golden around the edges. Flip each latke, then bake for another 10 minutes until golden all over. Transfer to a wire rack and scatter with salt flakes.
Serve the latkes, soured cream, trout and dill with the lemon wedges and some black pepper.

Typical values per serving when made using specific products in recipe