Instructions: Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste.

Heat 1/4 cup of vegetable oil in a large cast-iron skillet until almost smoking. Drop potato mixture into the skillet, 1 heaping tablespoon at a time, and smooth the tops with the back of a spoon to 1 1/2 inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp.

Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of Mango-Serrrano Creme Fraiche, flaked trout, and a cilantro leaf.

Mango-Serrrano Creme Fraiche: Combine in a medium bowl. Refrigerate until ready to serve.

This recipe yields 4 to 6 servings.

Comments: Original title as listed is "Potato Pancakes With Mango Serrano Creme Fraiche And Smoked Trout."

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