rösti.

Swiss rösti with smoked trout, crème fraîche, and herbs
35min2serves6steps
method01
grate crisp · smoke soft · finish cold

mise

  • I650 g waxy potatoes, peeled, grated, rinsed, and squeezed until dry.
  • II2 tbsp butter plus 1 tbsp neutral oil for a deeply crisp edge.
  • III120 g smoked trout, torn into ribbons, with 3 tbsp crème fraîche.
  • IVChives, dill, lemon zest, black pepper, and flaky salt added at the end.

steps

  1. 01Rinse grated potato in cold water, then wring it fiercely in a towel.
  2. 02Heat butter and oil; scatter potato into a ragged round and press lightly.
  3. 03Cook 8–10 minutes until the underside is bronze and the edges lace outward.
  4. 04Slide onto a plate, invert back into the pan, and crisp the second side.
  5. 05Transfer warm rösti to a plate; add trout, crème fraîche, dill, and chives.
  6. 06Finish with lemon zest, pepper, and salt; eat while the center is tender.

notes

  • ISalt late so the potatoes stay dry enough to shatter at the edges.
  • IITop the rösti off heat so the trout stays silky and the cream stays cold.