Rösti with lumpfish roe

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Recipe for rösti with lumpfish roe

I LOVE lumpfish roe and am one of those people who always look forward to the short season with the delightful roe.

Whether lumpfish roe is eaten in a salad or as an appetizer, the combination of red onion, crème fraîche, and the salty roe is always a guaranteed hit.

Here, I served them on top of potato rösti instead of the classic blinis, and it was simply so delicious. And it looked great too.

Rösti with Lumpfish Roe Recipe

Servings: 2 persons

Rösti with lumpfish roe

Author: Anne Mette Autzen

Keyword: Food For Guests, Lumpfish Roes, Potato, Starter

Prep Time: 35 minutes minutes

Cook Time: 15 minutes minutes

Metric - US Customary

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Ingredients

Toast

• 2 pcs. Baked Potato
• 1 pcs. Onion
• 1 pcs. Egg
• Salt and Pepper
• Oil for frying

Sour Cream Dressing

• 97 gram Sour Cream 18% - but preferably 38%
• 0.5 pcs. Red Onion finely chopped
• 9 gram Chives finely chopped
• Salt and Pepper

Topping

• 100 gram Lumpfish Roes cleaned
• Salt fine
• Fresh spinach

Instructions

• 1. Salt the lumpfish roe and chill for at least 30 minutes.
  2. Mix crème fraîche, chopped red onion, and chives in a bowl and season with salt and pepper.
  3. Grate potatoes and onions on the coarse side of the grater and squeeze the liquid out of the potatoes and onions using a cloth.
  4. Mix the potatoes and onions with an egg and add plenty of salt and pepper.
  5. Place spoonfuls of the rösti mixture on a hot pan with plenty of oil.
  6. Fry the röstis until golden brown - about 3 minutes on each side.
  7. Rinse and spin dry the spinach leaves, removing the stems if desired.
  8. Assemble your dish: First the rösti, then spinach, crème fraîche, and lumpfish roe, garnished with a little finely chopped red onion and chives.

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