Instructions
Follow the steps and taste along the way.
Prepare the cucumber and dill
Cut the cucumber into thin slices. Toss it with 5 ml lemon juice, 1 g chopped dill, and 0.5 g salt. Set aside while you prepare the rösti.
Season the horseradish cream
In a small bowl, mix the sour cream with the finely grated horseradish, the remaining 10 ml lemon juice, and 3 g chopped dill. The cream should taste fresh and tangy with a gentle kick.
Grate and combine the potatoes
Peel and coarsely grate the potatoes. Squeeze out the excess liquid thoroughly using a clean kitchen towel. In a bowl, mix them with the egg, flour, 1.5 g salt, and black pepper.
Fry the rösti until crispy
Heat the oil in a pan about 26 cm in diameter over medium heat. Divide the potato mixture into two pancakes and press them down gently. Fry for 5 to 6 minutes on each side, until golden and crispy on the outside and soft in the middle. If they brown too quickly, lower the heat.
Finish and serve
Divide the rösti among plates. Top with pieces of smoked trout, add the horseradish cream and cucumber salad. Serve immediately while the pancakes are hot and crispy.
