Rösti with Pickled Herring and Sour Cream Sauce

Ingredients

• 100 g Sour cream
• 100 g plain yogurt
• 1 tbsp mayonnaise
• white pepper
• Lemon juice
• sugar (to taste)
• 50 g pickled mustard cucumber
• 1 Shallot
• 1 small apple
• 1 kg mostly waxy potatoes
• 1 egg
• 1 tbsp potato starch (depending on potato variety)
• Salt
• Nutmeg (freshly grated)
• vegetable oil (for frying)
• 4 herring fillets
• Cress (for garnish)

Instructions

1. 1.

   For the sauce, whisk together the sour cream, yogurt, and mayonnaise, then season with salt, pepper, lemon juice, and sugar. Drain the pickled cucumbers and cut into small pieces. Peel and finely dice the shallot. Peel the apple and dice it. Mix the cucumber, shallot, and apple pieces into the sour cream sauce and adjust seasoning. Chill until ready to serve.

2. 2.

   Preheat the oven to 70°C (158°F) with upper and lower heat.

3. 3.

   Peel and grate the potatoes. Wrap them in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit for a moment, then drain, leaving the released starch at the bottom of the bowl. Combine grated potatoes with egg and potato starch, seasoning with salt and nutmeg.

4. 4.

   Form loose mounds of the mixture into a pan with hot oil, flatten them, and fry 1–2 minutes until golden brown on one side. Flip and cook another 1–2 minutes until fully cooked. Fry all rösti portions in this manner. Drain briefly on kitchen paper and keep warm in the oven until all are ready.

5. 5.

   Layer the rösti into four small towers on plates, crown each with a herring fillet, and sprinkle with cress before serving.