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
- 400 gFillets of smoked trout
- 1 kgPotatoes, floury
- 2 Eggs
- 100 gWheat flour
- 100 gBaby spinach
- 200 gSour cream
- 20 gFresh horseradish, grated
- 2 tbsp.Lemon juice
- 2 tbsp.Olive oil
- 1 tbsp.Paprika Special Sweet
- 1 pinchNutmeg, Whole
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 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
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
Add to a bowl and mix with the egg, flour, sweet paprika, sea salt and ground nutmeg to form a mixture.
- 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
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
Wash the baby spinach and dress in a bowl with the olive oil, lemon juice, sea salt and ground pepper.
- 7
Serve the rösti with the fillets of smoked trout. Garnish with some baby spinach and the sour cream and horseradish dip and enjoy.
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