Boxty Potato Cakes with Cured Trout and Whiskey Horseradish Cream

Boxty Potato Cakes with Cured Trout and Whiskey Horseradish Cream

Brian Reilly
Cleveland, OH

Yield: 8 servings


Cured Trout (Yield 3 pounds):
Whiskey-horseradish Cream (Yield 2 1/4 cups):


  1. In a mixing bowl, combine mashed and raw potato by hand. Slowly add onions and dry ingredients until incorporated. Gently stir in buttermilk. Season with salt and freshly ground black pepper. Rest for 20 minutes.
  2. Pour 1-ounce spoonfuls of batter onto lightly buttered and oiled cast iron pan over medium heat and cook until golden, turning once. Transfer to paper towel to drain.
  3. Plate 2 pancakes, top with 5 slices cured trout and 1 tablespoon whiskey horseradish cream. Garnish with chives and serve.
Cured Trout:
  1. Combine sugar and salt. Reserve
  2. In a separate bowl, combine remaining spices and reserve.
  3. Line a perforated pan with cheesecloth then spread with 1/3 sugar-salt mixture. Reserve.
  4. Rub spice mixture gently over fish. Cover completely with remaining sugar-salt mixture. Transfer to cheesecloth. Place on sheet pan, top with weighted pan and cure, refrigerated for 24 hours, until fish is medium firm. Rinse and very thinly slice. Reserve.
Whiskey-horseradish Cream:
  1. In a small pot, soak horseradish in whiskey for 5 to 10 minutes. Bring to boil over medium heat. Remove from heat, flame off alcohol. Cool. Add remaining ingredients and blend well. Reserve.