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Rosti Potatoes with Smoked Trout
Rosti Potatoes with Smoked Trout
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From: EatingWell Magazine, November/December 1996
Smoked trout and a tangy horseradish cream are perfect accents in this baked potato cake.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds russet potatoes (about 4), peeled and cut into 2-inch chunks
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground pepper
- 6 ounces smoked trout fillet, skinned and flaked (1⅓ cups)
- ½ cup chopped scallions
- 2 teaspoons extra-virgin olive oil, or canola oil
- 1 teaspoon butter
- Zesty Horseradish Cream, (recipe follows)
- Associated Recipes:
- Zesty Horseradish Cream
Preparation
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Active
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Ready In
- Preheat oven to 425°F. Cut out a 10-inch circle of parchment paper or foil and coat one side with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Per serving: 210 calories; 5 g fat(2 g sat); 2 g fiber; 29 g carbohydrates; 12 g protein; 34 mcg folate; 27 mg cholesterol; 2 g sugars; 240 IU vitamin A; 12 mg vitamin C; 51 mg calcium; 2 mg iron; 256 mg sodium; 862 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 starch, 1 lean meat, 1 fat
