Crispy Potato Rösti with Smoked Trout and Lemon Cream

Instructions

1. 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. 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. 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. 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. 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.