Roesti with trout roe

Recette

Step 1

Wash and peel the potatoes. Grate them using a large-hole grater. Grate over a salad bowl and season with salt.

Step 2

Heat the butter and oil in a large non-stick frying pan. Press the potatoes down firmly. You can do this with a flat plate or a lid of the same diameter.

Step 3

Leave to cook for around 10-15 min, keeping an eye on them to make sure they don’t burn. Turn them out onto a large plate and slide them into the pan with the other sides facing up. Continue cooking for a further 10-15 min, covering with a lid and checking frequently.

Step 4
Cut the roesti into 4 pieces. Top each slice with a little cream and a dollop of trout roe. Garnish with a little dill, salt and pepper.

 

You can make individual roestis, which are easier to cook. Some people prefer to parboil the potatoes in water, peel them and leave them to cool before grating them.

♥To be enjoyed with Palmer & Co Rosé Solera.

Ingrédients

• 800 g firm-fleshed potatoes
• 1 tin of trout roe
• 2 sprigs of dill
• 150 ml double cream.
• 50 g butter
• 50 ml neutral oil
• Salt
• Pepper