Potato Rösti with Smoked Trout and Dill Cucumber

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.