Rosti Potatoes with Smoked Trout

Directions

• Step 1

  Preheat oven to 425 degrees F. Cut out a 10-inch circle of parchment paper or foil and coat one side with cooking spray.

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• Step 2

  Place potatoes in a large saucepan, cover with cold water and add salt to taste. Cover and bring to a boil. When the water reaches a full boil, drain the potatoes and refresh under cold water. (They will not be fully cooked.) Pat dry.

• Step 3

  Shred the potatoes (a food processor fitted with a shredding disc works well) and place in a large bowl. Add mustard, salt and pepper; toss to combine. Gently mix in smoked trout and scallions.

• Step 4

  Heat oil and butter in a medium cast-iron or other ovenproof skillet over medium heat. Use a pastry brush to spread the fat evenly over the bottom and about 1 inch up the sides of the skillet. Add the potato mixture and press firmly into a large pancake. Place the paper or foil circle, sprayed-side down, directly on top of the potatoes. Transfer the pan to the oven and bake until the potatoes are golden on the bottom, about 30 minutes.

• Step 5

  Remove the paper or foil circle and use a thin metal spatula to loosen bottom and sides of the rosti. Invert a serving plate over the pan. Grasping the pan and plate (protect hands with oven mitts), invert and unmold the rosti. Cut into wedges and serve with Zesty Horseradish Cream.