We love lumpfish roe at home. The combination of the slightly salted roe, red onion, and creme fraiche is always a sure hit.
Recipe for rösti with roe
We love lumpfish roe at our house. The combination of the lightly salted roe, red onion, and crème fraîche is always a sure hit.
Here, I’ve replaced the classic blinis base with homemade potato rösti.
I find roe to be wonderfully versatile, and in the short spring season, it’s best to enjoy them. If you are into other variations, I can recommend these other recipes of mine on the site:
Toasted rye bread with avocado and lumpfish roe
Salad with lumpfish roe
Cauliflower soup with lumpfish roe
Servings: persons
Rösti with Roe
We love lumpfish roe at home. The combination of the slightly salted roe, red onion, and creme fraiche is always a sure hit.
Equipment
- Potato Peeler
- Grater
- Bowl
- Baking Tray
- Baking Paper
- Oven
- Cutting Board
- Knife
Ingredients
Roast in the oven
- 600 gram Potato
- 1 pcs. Onion
- 1 pcs. Egg
- Salt and Pepper
- Oil neutral in taste
Stone bites haps
- 100 gram Lumpfish Roes cleaned and salted
- 0.5 pcs. Red Onion finely chopped
- 150 gram Sour Cream 38 %
Instructions
- Peel the potatoes and the onion and grate them coarsely on a grater.
- Press the moisture out of the potatoes and place them in a bowl along with the grated onion. Crack the egg into the bowl and season with salt and pepper.
- Make 12 small flat rösti on a baking sheet with parchment paper (you can use a cylinder to shape them if necessary).
- Press well so the rösti is firm.
- Drizzle a little oil on each rösti.
- Bake for 30 minutes in a convection oven at 200 degrees Celsius (392 degrees Fahrenheit) - cool down!
- Garnish with generous amounts of lumpfish roe, 38% creme fraiche, and finely chopped red onion.
