German Potato Pancakes ‘Reibekuchen’ with Smoked Trout and Horseradish Dip
- Germany, Main Dishes
Savor the delight of these German Potato Pancakes, also known as ‘Reibekuchen’ – golden brown and crispy, they achieve perfect harmony with the robust, smoky notes of smoked trout fillets. Accompanied by a refreshing, light, and creamy horseradish dip, this simple yet exquisite dish is effortlessly and quickly prepared. It skillfully combines the hearty satisfaction of the potato pancakes with the light and refreshing accents of the horseradish dip and smoked trout, crafting a deliciously balanced flavor profile.
Ingredients you will need for this recipe:
- 1,5 kg potatoes
- 4 small white onions
- 4 small eggs
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- neutral oil (rapeseed oil or sunflower oil for frying)
- 500 g Quark (curd cheese – you can also use sour cream and/or Greek Yogurt as a substitute)
- 1/2 bunch chives
- 2 tablespoons horseradish
- salt & pepper
- 250 g smoked trout fillets
How to make German Potato Pancakes:
(1) For the Potato Pancakes
Peel and finely grate the potatoes. Place the grated potatoes in a clean kitchen towel, press firmly to remove excess juice. Peel, halve, and finely slice the onions.
Combine the grated potatoes and sliced onions in a mixing bowl. Add 4 small eggs, 4 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of nutmeg. Thoroughly mix and let it rest briefly.
(2) For the Horseradish Dip
While waiting, prepare the Horseradish Dip. Wash and finely chop the chives, then stir them into 500 g of quark (curd cheese – you can also use sour cream and/or Greek Yogurt as a substitute) along with 2 tablespoons of horseradish. Season with salt and pepper and set aside until serving.
(3) Frying and Serving Potato Pancakes
Heat enough neutral oil in a large pan to cover the bottom. Over medium to high heat, spoon portions of the potato mixture into the pan, shaping pancakes (10 cm in diameter, 1.5 cm thick). Fry until golden brown and crispy on both sides. Repeat until all the potato mixture is used.
Drain the finished potato pancakes on kitchen paper. Serve on a plate with the prepared horseradish quark and smoked trout fillets.
Some Recipe Tips:
Crispy Texture: For extra crispiness, make sure to press the grated potatoes well to remove excess moisture. This will help in achieving a golden and crunchy exterior.
Frying Temperature: Maintain a steady medium-high heat when frying the pancakes. This helps in achieving a crispy exterior while ensuring that the interior cooks through.
Keep Warm: If you’re making a large batch, keep the cooked pancakes warm in the oven (set at a low temperature) while finishing the rest. This ensures that all pancakes are served hot and crispy.
German Potato Pancakes ‘Reibekuchen’ with Smoked Trout and Horseradish Dip
Course: Main Dish, Fish, PotatoesCuisine: GermanyDifficulty: Easy4
servings20
minutes25
minutes45
minutesSavor the delight of these German Potato Pancakes, also known as 'Reibekuchen' - golden brown and crispy, they achieve perfect harmony with the robust, smoky notes of smoked trout fillets. Accompanied by a refreshing, light, and creamy horseradish dip, this simple yet exquisite dish is effortlessly and quickly prepared. It skillfully combines the hearty satisfaction of the potato pancakes with the light and refreshing accents of the horseradish dip and smoked trout, crafting a deliciously balanced flavor profile.
Ingredients
1,5 kg potatoes
4 small white onions
4 small eggs
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon nutmeg
neutral oil (rapeseed oil or sunflower oil for frying)
500 g Quark (curd cheese – you can also use sour cream and/or Greek Yogurt as a substitute)
1/2 bunch chives
2 tablespoons horseradish
salt & pepper
250 g smoked trout fillets
Directions
For the Potato Pancakes
Peel and finely grate the potatoes. Place the grated potatoes in a clean kitchen towel, press firmly to remove excess juice. Peel, halve, and finely slice the onions.
Combine the grated potatoes and sliced onions in a mixing bowl. Add 4 small eggs, 4 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of nutmeg. Thoroughly mix and let it rest briefly.
For the Horseradish Dip
While waiting, prepare the Horseradish Dip. Wash and finely chop the chives, then stir them into 500 g of quark (curd cheese – you can also use sour cream and/or Greek Yogurt as a substitute) along with 2 tablespoons of horseradish. Season with salt and pepper and set aside until serving.
Frying and Serving Potato Pancakes
Heat enough neutral oil in a large pan to cover the bottom. Over medium to high heat, spoon portions of the potato mixture into the pan, shaping pancakes (10 cm in diameter, 1.5 cm thick). Fry until golden brown and crispy on both sides. Repeat until all the potato mixture is used.
Drain the finished potato pancakes on kitchen paper. Serve on a plate with the prepared horseradish quark and smoked trout fillets.
Notes
- Crispy Texture: For extra crispiness, make sure to press the grated potatoes well to remove excess moisture. This will help in achieving a golden and crunchy exterior.
- Frying Temperature: Maintain a steady medium-high heat when frying the pancakes. This helps in achieving a crispy exterior while ensuring that the interior cooks through.
- Keep Warm: If you're making a large batch, keep the cooked pancakes warm in the oven (set at a low temperature) while finishing the rest. This ensures that all pancakes are served hot and crispy.
