Smoked Trout Dip with Rosti Potatoes

This hors d’oeuvre requires less than 10 ingredients and can be made even easier if you substitute 2 cups of prepared smoked fish dip. Photo by Melissa Marcarelli.

Serves 16

Ingredients

For dip

1 (8-ounce) package creme fraiche

1 tablespoon chives, sliced thinly

1 tablespoon shallot, chopped in small cubes

Zest of 1/2 lemon

1 (8-ounce) package smoked trout

For potatoes

1 (11-ounce) russet potato

1/4 teaspoon salt

1 teaspoon clarified butter

Chopped chives or parsley, for garnish

Instructions

To make smoked trout dip: In a medium bowl, combine creme fraiche, chives, shallot and lemon zest with a spatula. Remove and discard the trout skin. Flake the trout into small pieces, taking care to remove any bones. Fold into creme fraiche mixture.

To make rosti potatoes: Preheat a cast iron or nonstick skillet over medium-low heat. Peel potatoes and shred with a cheese grater, using the largest hole into a medium mixing bowl. Wrap in cheesecloth or squeeze shredded potato by hand and discard the liquid.

Clarify the butter by microwaving for one minute in a small dish. Mix the butter and salt into the shredded potato. Add oil or more clarified butter to the preheated pan. Form small silver dollar sized clumps (8-10 at a time, depending on the size of your pan). Cook for 4-5 minutes until golden brown, flip and cook for another 4-5 minutes until golden and crispy.

To serve, top each potato with a small pinch of trout dip and garnish with chives or parsley, if desired.