Spring on your plate: rösti with lemon yoghurt and smoked trout | culinary

Culi expert Marjolein: „’Lime green,’ said fashion editor Kim Querfurth, ‘is the fashion color of this summer.’ Does that look good. I love lime. Well, especially in the food. The fresh, spicy of a lime peps up every dish.”

rösti . ingredients

  • 750 g floury potatoes, peeled
  • 1 onion, peeled
  • 2 tbsp white chia seeds
  • 2 eggs
  • 5 g dill tops
  • 2 tsp finely chopped rosemary needles
  • Sea salt and coarsely ground black pepper
  • 60 ml extra virgin olive oil, plus extra for brushing
  • 50 g arugula
  • 300 g smoked trout
  • Lemon wedges, to go with it

Ingredients lemon yogurt

  • 280 g Greek yogurt
  • Grated zest of 1 lemon
  • 1 tbsp dill tops, plus extra to serve
  • 1 tbsp capers, plus extra for it

Preparation method rösti with lemon yogurt and smoked trout

Step 1

Preheat the oven to 220°C. Grate the potatoes and onion coarsely, place them between two layers of kitchen paper and press out the moisture.

Step 2

Place in a bowl and stir in the chia seeds, eggs, dill, rosemary, salt and pepper.

Step 3

Heat a 20cm ovenproof non-stick frying pan over medium-high heat. Heat the oil for 30 seconds, add the potato mixture and press with a spatula. Bake for 2 minutes and brush the top with extra oil. Place the pan in the oven and bake the rosti for 15 minutes or until the bottom is browned and the edges are crispy.

Step 3

Set the oven to broil and grill the rösti for 5 minutes until the top is golden brown.

Step 4

For the lemon yogurt, stir together the Greek yogurt, lemon zest, dill and capers in a bowl. Spoon the lemon yoghurt, arugula, trout, extra dill, extra capers and lemon wedges onto the rösti and serve.

A dish with it? Then try these delicious celeriac scallops. Or would you prefer a vegetable dish? Then make this delicious vegetable dish with chickpeas, eggplant and artichoke!

This recipe is featured in the new VROUW Magazine (every Saturday at De Telegraaf). As a premium member you can also read it online (sometimes earlier).

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