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