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.
Ingredients
- 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
- 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.
