Trout Rosti with Mimosa Eggs

Serves 12
Prep Time 40 min
Cook Time 20 min
This festive appetizer combines the richness of beet-cured trout with crispy potato rösti and delicate egg garnish. The trout can cure overnight, allowing you to focus on assembly before serving. Layering textures and flavours creates an eye-catching bite that balances salty, creamy, and crunchy elements.

Ingredients

  • Beet Cured Trout

    • 4 Fresh trout fillets (each about 8 oz/227 g), skin on, pin bones removed and patted dry
    • 1 cup (250 mL) Brown sugar, packed
    • 1 cup (250 mL) Kosher salt
    • ¼ cup (60 mL) Pink peppercorns, cracked
    • 4 cups (1 L) Red beets, peeled and finely grated
    • 2 tbsp (30 mL) Vodka
    • 1 Bunch dill, roughly chopped
    • Zest of 2 oranges
  • Potato Rosti

    • 2 lb (1 kg) Russet potatoes, peeled
    • 1 tbsp (15 mL) Salt
    • 2 tbsp (30 mL) Canola oil
    • 2 tbsp (30 mL) Unsalted butter
    • Additional kosher salt for seasoning
  • To assemble

    • 12 Slices of Beet Cured Trout
    • 1 Recipe Potato Rosti
    • 2 Hard boiled eggs, peeled and chilled
    • ¼ cup (60 mL) Crème fraîche
    • 1 tbsp (15 mL) Chopped chives
    • 2 tbsp (30 mL) Trout roe

Instructions

  • Beet Cured Trout

    • Step 1

      Lay fillets skin side down in a 9×13-inch glass baking dish. In a small bowl, combine brown sugar, salt and peppercorns and sprinkle evenly over fillets. Mix together beets and orange zest and sprinkle evenly over sugar-salt mixture. Sprinkle vodka over beet-zest mixture, arrange dill over top, cover with plastic wrap, and refrigerate for 8 hours or overnight.

    • Step 2

      When ready to serve, scrape off dill and beet mixture and pat dry with paper towel. With skin side down, slice crosswise across fillet in very thin slices (discard skin).

  • Potato Rosti

    • Step 1

      On the large holes of a box grater, grate potatoes into a large bowl. Stir in salt and let sit for 2 minutes. Squeeze out excess liquid and shape potatoes into small mounds, (about 1 heaping tablespoon for bite sized appetizers).

    • Step 2

      In a large skillet over medium low heat, heat oil and melt butter. Add potato cakes in batches (do not overcrowd pan), and using a metal spatula, gently press cakes down unti ¼ inch thick. Cook, turning once, until golden, about 5 minutes per side. Transfer rosti to a paper towel lined tray. Season lightly with salt. Repeat with remaining cakes until done.

  • Assembly

    • Step 1

      Prepare Mimosa Eggs: Push hard boiled eggs one at a time through a fine metal sieve. Set aside.

    • Step 2

      Arrange one slice of cured trout on each rosti. Top with a dollop of crème fraîche, trout roe, chopped chives and egg garnish. Serve immediately.

Nutrition Facts

Per serving
Calories177
Fat9 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate15 g
Fibre1 g
Sugars1 g
Protein11 g
Sodium701 mg