Crisp Potato Rosti with Smoked Trout

A wide skillet and well-drained grated potatoes are the keys to a crisp rosti. Press the potato into an even layer and wait until the underside is deeply golden before flipping. Serves four.

Serves: 4
Prep: 20 minutes
Cook: 25 minutes

Ingredients

• 1 1/2 pounds russet potatoes, peeled
• 1 small yellow onion, grated
• 1 teaspoon fine salt
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil, divided
• 4 ounces smoked trout, flaked
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 2 tablespoons chopped dill
• 1 tablespoon capers, optional

Method

1. Coarsely grate the potatoes into a clean towel. Add the onion, gather the towel, and squeeze firmly over the sink to remove as much liquid as possible.
2. Transfer to a bowl and toss with salt and pepper. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium heat.
3. Add the potato mixture and press into an even cake. Cook without moving for 10 to 12 minutes, adjusting the heat if the edges brown too quickly.
4. Loosen the edge with a spatula. Slide the rosti onto a large plate, invert the skillet over it, then turn the plate and skillet together to return the cake uncooked-side down.
5. Add the remaining oil around the edge and cook 8 to 10 minutes more until the second side is crisp and the potato is tender.
6. Stir sour cream with lemon juice. Top the hot rosti with trout, dill, capers, and lemon sour cream; cut into wedges.

Variations

Use smoked salmon instead of trout or replace sour cream with thick plain yogurt. Serve the toppings separately if making the rosti ahead.

Storage and reheating

Refrigerate leftover rosti for up to 2 days and re-crisp in a skillet or 375°F oven. Store trout and sauce separately.

Read the breakfast prep guide for early mornings and weekly breakfast grocery list. Put potatoes and trout on the Lucru Home grocery list.