Instructions
Follow the steps and taste along the way.
Prepare the potatoes
Peel and coarsely grate the potatoes. Wrap them in a clean cloth and squeeze out as much liquid as possible. Mix them with the egg, flour, 1 g of salt and 0.5 g of black pepper.
Mix the cucumber with the dill sour cream
Cut the cucumber into thin half-moons. Mix the sour cream with the lemon juice, chopped dill, the remaining 0.5 g of salt and 0.5 g of pepper. Add the cucumber and set aside.
Fry the rösti
Heat half the oil in a large frying pan over medium-high heat. Divide the potato mixture into four equal portions and shape them into pancakes about 1 cm thick. Fry them two at a time for about 4 minutes per side, adding the remaining oil if needed. The rösti should be golden brown and crisp, with tender potatoes in the middle.
Flake the trout
Break the smoked trout into large flakes with your fingers or a fork, checking for any remaining bones. Do not heat it, so it stays juicy.
Finish and serve
Place two hot rösti on each plate, then add half the smoked trout and half the cucumber sour cream. Serve immediately while the pancakes are crisp.
