Instructions

Follow the steps and taste along the way.

1. Prepare the potato mixture

   Peel and coarsely grate the potatoes. Finely grate the onion. Wrap the potatoes in a clean kitchen towel and squeeze out the liquid thoroughly so the pancakes hold together while frying.

   

2. Season and mix

   In a bowl, mix the squeezed potatoes with the onion, egg, flour, salt and black pepper. Divide the mixture into 8 equal portions and shape them into pancakes about 7 cm in diameter.

   

3. Fry the rösti

   Heat half the oil in a large frying pan over medium heat. Fry 4 pancakes for about 4 minutes on each side, until golden brown and crisp around the edges. Transfer them to a plate, then fry the remaining pancakes in the same way using the rest of the oil.

   

4. Mix the lemon cream

   Stir the sour cream together with the lemon juice and finely chopped chives. The lemony tang should be distinct in the cream; don't add any more salt, as the smoked trout is salty.

   

5. Finish and serve

   Add a teaspoon of lemon cream to each rösti and top with the smoked trout, torn into smaller pieces. Serve warm, while the pancakes are still crisp and the cream remains fresh.