Potato and Bell Pepper Rösti with Smoked Trout

For the Potato-Paprika-Rösti with Smoked Trout, first peel and grate the potatoes and soak them briefly in cold water.

Preheat oven to 170 °C top/bottom heat.

Drain potatoes through a sieve and squeeze out the remaining water well. Mix in a bowl with egg, flour, paprika powder, a good pinch of salt and nutmeg.

Heat oil in a pan, spoon the potato mixture into the pan and form into a hash brown. Fry on both sides over medium heat for about 3 minutes until golden brown. Then place in the oven for 10 minutes.

Finely grate horseradish, set aside a small amount for garnish, blend the rest with sour cream, salt and pepper until smooth.

Wash baby spinach, marinate with olive oil, juice of half a lemon, salt and freshly ground pepper.

Serve the potato and bell pepper hash browns with the smoked trout fillets, some baby spinach and the sour cream and horseradish dip.

Preparation Tip:

Serve potato-paprika hash browns with smoked trout as the main course.

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