bohemianwanderer – This recipe pairs crisp, rösti-style potato cakes with delicate smoked trout, topped with a creamy herbed sauce. The potato cakes have a crunchy edge and tender center, infused with caraway seeds and capers for an extra burst of flavor. Adding a lemony dill creme fraiche and a fresh green salad creates an elegant yet simple meal. This dish suits a cozy dinner for two or a refined brunch option.
Preparing the Potato Base: Grating and Seasoning
Start by washing 400g of waxy potatoes. There’s no need to peel them, as the skin adds texture and nutrients. Grate the potatoes finely using a food processor or by hand. Place the grated potatoes in a bowl, sprinkle with 1 teaspoon of flaky sea salt, and mix well. Let the potatoes sit for five minutes to release excess moisture. This step helps the cakes crisp up beautifully when cooked.
Removing Excess Moisture and Mixing Ingredients
Next, transfer the grated potatoes onto a clean tea towel. Wrap and twist the towel over the sink to squeeze out as much liquid as possible. Return the dried potatoes to the bowl. Add ½ teaspoon of caraway seeds, 3 teaspoons of roughly chopped capers, and a finely chopped teaspoon of capers. Crack in one medium egg and mix everything thoroughly. This mixture forms the base for perfectly crispy and flavorful potato cakes.
Cooking the Potato Cakes to Golden Perfection
Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a large frying pan over medium heat. Once the butter begins to foam, carefully add heaping tablespoons of the potato mixture into the pan. Then, flatten each portion to about 1cm thick and roughly the size of a jam-jar lid. Since the pan may not fit all at once, you will likely need to cook in batches to avoid overcrowding. Fry the cakes for three minutes on each side until they turn golden brown and crisp. Meanwhile, add more oil and butter to the pan as needed between batches. Once cooked, transfer the cakes onto kitchen paper to drain any excess oil and keep them warm until serving.
Assembling and Serving with Smoked Trout and Creme Fraiche
While the potato cakes cook, begin by preparing the topping. Mix 5 heaped tablespoons of full-fat creme fraiche with the roughly chopped capers and 1 teaspoon of chopped fresh dill. Then, to serve, place the warm potato cakes on plates and spoon the creme fraiche mixture generously on top. Next, add slices of smoked trout evenly over the cakes. After that, squeeze fresh lemon juice over the trout and garnish with extra dill. Finally, serve the dish alongside a light green salad or a fennel salad dressed with lemon for a fresh, bright contrast. Altogether, this combination delivers a satisfying balance of textures and flavors, making it perfect for any occasion.
