Boxty Potato Cakes with Cured Trout and Whiskey Horseradish Cream | Idaho Potato Commission

Ingredients

• 8 ounces mashed potatoes, cooled
• 8 ounces Idaho® potatoes, peeled, grated
• 2 ounces onion, grated
• 8 ounces all-purpose flour
• 1/4 teaspoon baking powder
• 12 ounces buttermilk
• Salt, as needed
• Butter, melted, as needed
• Blended oil, as needed
• 3 pounds Cured Trout (recipe to follow)
• 1/2 cup Whiskey-horseradish Cream (recipe to follow)
• Chives, batonnet, as needed
• 1 cup granulated sugar
• 1 cup kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon coriander, cracked
• 1 teaspoon cumin, cracked
• Pinch of cayenne pepper
• 3 each Trout, whole, 2 pound, boned and filleted
• 1/2 cup horseradish, fresh
• 1/2 cup whiskey
• 1 tablespoon honey
• 1/4 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup mayonnaise