Spiced Potato Rösti with Smoked Trout
This lovely recipe is built around golden and crisp potato rösti, which are lightly spiced with garam masala and infused with the gentle aromatic flavour of tender spring onions – they truly make the perfect base for this flavourful meal.
The potato rösti are topped with delicious smoked trout and a generous spoonful of soft cream cheese, which makes every bite taste rich yet balanced. Scatter with my ‘pickled pink onions’ (recipe coming next week) for a bright, tangy lift that ties all of the flavours together perfectly.
This recipe is a great one for a slow breakfast, a light lunch or as an easy supper. Enjoy!
This is a naturally gluten-free recipe, and you can find the dairy-free switch in the notes below.
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Spiced Potato Rösti with Smoked Trout
- 500 g Potatoes ((a waxy variety such as Desiree))
- 1 tsp Salt ((flaky sea salt))
- 2 Eggs
- 2 Spring Onions
- 3 tbsp Chickpea Flour ((gram flour))
- 1 tsp Garam Masala
- 3 tbsp Olive Oil
To serve
- 100 g Smoked Trout
- 3 tbsp Cream Cheese
- 1/2 tsp Dill ((fresh or dried))
Peel the potatoes and coarsely grate them. Place the grated potato into a colander and sprinkle with the salt. Set aside for 15 minutes and meanwhile, finely slice the spring onions.
After 15 minutes squeeze the salted potatoes with your hands to release as much moisture as possible.
Lightly beat the eggs in a mixing bowl then add the potato, spring onion, chickpea flour and garam malasa. Season with salt and pepper then mix well to combine.
Heat the olive oil in a large frying pan, over a low-medium heat. For each rösti, dollop 2 tbsp of mixture into the pan and squish to flatten. Cook the rösti for approximately 4 minutes on each side, until golden brown. Cook in batches of 2-3 at a time until you have 6 rösti.
Serve two rösti per person and top the rösti with the smoked trout and cream cheese. For an extra flourish, sprinkle with some fresh or dried dill, some freshly ground black pepper and a few of my pickled pink onions.
I love chalk stream trout, and if you can find some, it is pretty special. Substitute the smoked trout for smoked salmon or smoked mackerel if you prefer.
For a dairy-free twist, swap the cream cheese for a dollop of thick coconut yoghurt or some soft almond cheese and a squeeze of lemon.
The rösti mixture can be made a few hours ahead and kept in the fridge — just give it a quick stir before frying.
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