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
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.
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.
Add to a bowl and mix with the egg, flour, sweet paprika, sea salt and ground nutmeg to form a mixture.
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.
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.
Wash the baby spinach and dress in a bowl with the olive oil, lemon juice, sea salt and ground pepper.
Serve the rösti with the fillets of smoked trout. Garnish with some baby spinach and the sour cream and horseradish dip and enjoy.