Rosti Potatoes with Smoked Trout
From EatingWell: November/December 1996
Smoked trout and a tangy horseradish cream are perfect accents in this baked potato cake.
- 2 pounds russet potatoes (about 4), peeled and cut into 2-inch chunks
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 6 ounces smoked trout fillet, skinned and flaked (1 1/3 cups)
- 1/2 cup chopped scallions
- 2 teaspoons extra-virgin olive oil, or canola oil
- 1 teaspoon butter
- Zesty Horseradish Cream, (recipe follows)
- 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 r&ouml;sti. Invert a serving plate over the pan. Grasping the pan and plate (protect hands with oven mitts), invert and unmold the r&ouml;sti. Cut into wedges and serve with Zesty Horseradish Cream.
Per serving: 208 calories; 5 g fat (2 g sat, 2 g mono); 27 mg cholesterol; 29 g carbohydrates; 12 g protein; 2 g fiber; 248 mg sodium; 839 mg potassium.
Nutrition Bonus: Potassium (24% daily value), Vitamin C (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 very lean meat, 1 fat
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- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 1 hour or less
- November/December 1996