This Sweet Potato Rosti with Smoked Trout recipe features crispy sweet potato cakes topped with herbed crème fraîche, watermelon radish, and smoked trout, offering a delightful combination of flavors and textures.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Sweet Potato | 2/3 | large, orange fleshed |
Green Onion | 1 1/3 | |
Egg | 2/3 | |
Watermelon Radish | 1 1/3 | or red radish |
Pickled Shallots | 2/3 tbsp | optional, see note |
Creme Fraiche | 2 tbsp | |
Chives | 3 1/3 | |
Parsley | 2 sprig | |
Lemon | 2/3 | |
Salt | 5/6 tsp | |
Olive Oil | extra virgin, for cooking | |
Pepper |
PREPARATION
Grate the sweet potato.
Peel and grate into a bowl. Add 1 TB salt and toss to combine. Let sit at least 10 minutes. The salt will draw the water out of the sweet potato. Don’t worry, most of it will be removed! While it is sitting, crack the egg into a large bowl and mix. Slice the green onions thinly and add to the egg. Set aside.
Make the herbed creme fraiche.
Finely chop the chive (reserved one chive for garnish) and the parsley. Add to creme fraiche along with the zest from the lemon, 1/4 tsp salt and 3 grinds of pepper. Stir to combine.
Squeeze the sweet potato.
Grabbing small handfuls at a time, squeeze as much liquid as possible from grated sweet potato. The drier the better! Place into the bowl with the egg and the green onion. Add 1 tsp salt and 5 grinds of black pepper. Using your hands, combine the mixture well.
Cook the sweet potato.
Heat pan over medium low heat. Add 1 TB olive oil. With your hands, form four golf ball sized rounds of the sweet potato mixture. Place in pan and flatten with a spatula to 1/4 inch thick. Cook over medium low heat until golden on one side, about 3 minutes. Flip and continue cooking 2 more minutes on second side. Remove to a paper towel lined plate. Continue until all of the sweet potatoes are cooked! Yields 12-14 Rosti.
Assemble the Rosti.
Place the Rosti on a long platter or board. I usually assemble six at a time. Dab a little spoonful of the creme fraiche on each. Press out to coat the top. Shave the radish thinly on a mandolin. Top each Rosti with two sliced of radish. Add pieces of the smoked fish, top with a few pickled shallots and chives. Serve them up!