Potato Rösti with Smoked Trout and Horseradish Cream

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.