31 December 2011
Posted in Savory

31 December, 2011 

The Swiss Rösti served as a small canapé at a New Year's party, would also be an good alternative to this entrée portion that I have made for two. Using floury potatoes is the key in keeping the Rösti looking fluffy and golden and with the homemade salsa; this gives the Rösti a festive look. Here in Germany, fish is quite common to serve at New Year, so here I have accompanied the Rösti with strips of smoked trout and added a little sardine to the salsa sauce.  Enjoy your New Year celebrations and Happy New year. I will look forward to reading your posts in 2012!

 

 

For two:

1 medium smoked trout with skin removed.
250g Floury potatoes
½ Leek, finely chopped
80ml, olive oil

 

For the salsa:

30g flat leaf parsley
30g Fresh Basil
½ tablespoon of capers drained and rinsed.
2 Cornichons (baby gherkins)
1 large sardine (jarred)
1 teaspoon Djion mustard
30ml Olive oil
½ Tablespoon of lemon juice.

To prepare the Salsa:
Place the parsley, basil, gherkin, capers and mustard in a food blender and blend until finely chopped. While the blender is running, add the olive oil and lemon juice until mixed through. Add a little salt and pepper.

For the rösti:
1. Peel and coarsely grate the potatoes. Squeeze out as much liquid as possible (I pat dried with paper towels and used a lettuce spinner for a few seconds), as this will help the potato pieces to stick well together when frying. Mix the potatoes and leek together.

2. Heat the oil in a heavy based frying pan and add the required quantity of potato mixture to the pan and cook on a medium heat. Use a spatula to keep the potato mixture together by pressing down on each batch. Cook for 3 minutes each side, or until golden. Drain on paper towels.

3. Top each rösti with the desired amount of salsa and add strips of trout.

Tip: If you crumble your paper towels, this will absorb most of the oil and prevent your rösti in resting in its own fat.