Rösti with Smoked Trout and Watercress
Rösti with smoked trout and watercress is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mostly firm potatoes
- 1 egg yolk
- 1 tsp potato starch (depending on potato variety)
- Salt
- nutmeg
- vegetable oil (for frying)
- A handful of watercress
- 100 g smoked trout
Instructions
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1.
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 settled starch at the bottom of the bowl. Mix grated potatoes with egg yolk and potato starch, seasoning with salt and nutmeg.
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2.
Form small mounds of the mixture into a non‑stick pan, press them flat, and fry in hot oil for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until evenly browned. Drain on paper towels.
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3.
Rinse the watercress, pat dry, and top each rösti with torn pieces of smoked trout before serving as an appetizer.
