Räcuherforelle und Kartoffel-Rösti mit Paprika gewürzt

Potato Rösti with Smoked Trout

30—40 Min

Ever made rösti at home? If not, then you should definitely make a start with this recipe — it'll soon become a weeknight favorite! This dish is a simply irresistible combination, seasoned with mildly fruity sweet paprika and served with smoked trout and spinach leaves.

Ingredients 4 Portions

Preparation

  1. 1

    Peel the potatoes, use a grater to roughly grate before soaking the grated potato in cold water for a short time to wash out the starch.

  2. 2

    Preheat the oven to 170°C (356°F). Drain the potatoes through a sieve and squeeze out the remaining water to make sure they're as dry as possible.

  3. 3

    Add to a bowl and mix with the egg, flour, sweet paprika, sea salt and ground nutmeg to form a mixture.

  4. 4

    Heat the oil in a pan. Use a tablespoon to add the potato mixture to a pan and shape into small rösti. Fry on both side over a medium heat for 3 minutes until golden brown. Then place in the oven for 10 minutes. 

  5. 5

    To make the dip: Finely grate the horseradish and put a little to one side for the garnish. Mix the rest with the sour cream, salt and pepper to form a smooth mixture.

  6. 6

    Wash the baby spinach and dress in a bowl with the olive oil, lemon juice, sea salt and ground pepper. 

  7. 7

    Serve the rösti with the fillets of smoked trout. Garnish with some baby spinach and the sour cream and horseradish dip and enjoy.