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–+ servings
Servings: 4 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.
Author: Anne Mette Autzen
Course: Sides, Starter
Keyword: Lumpfish Roes, Lunch, Potato, Starter
Prep Time: 10 minutes
Cook Time: 30 minutes
Metric - US Customary

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.
  • Rösti with Roe