Rösti with Creamy Leeks, Soft Eggs & Smoked Trout

Ingredients

For 4 servings

• 2 piece leeks, thinly sliced
• 680 g potatoes, grated
• 8 piece eggs
• 110 g smoked trout, flaked
• 4 piece radishes, thinly sliced
• 30 g dill, torn
• 30 g chives
• 15 g parsley, chopped
• 1 piece lemon, zested and juiced
• 100 g crème fraîche
• 28 g unsalted butter
• 120 g whole milk
• 15 g Dijon mustard
• 15 g cider vinegar
• 1 g chilli flakes
• 42 g neutral oil
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Toss the radishes with the herbs, lemon, cider vinegar and olive oil for a salad.

2. 2

   Squeeze the grated potato dry, season, then fry as 4 compact rösti for 5–7 minutes each side, until crisp; keep warm.

3. 3

   Melt the butter and soften the leeks with the chilli flakes until jammy, then stir in the Dijon and a little crème fraîche.

4. 4

   Whisk the eggs with the milk and seasoning, pour into the leeks and stir gently over low heat until softly set.

5. 5

   Loosen the remaining crème fraîche to a dollop.

6. 6

   Plate the crème fraîche, a rösti and the creamy leek eggs, then finish with smoked trout and the radish-herb salad.