Recipes

Beet Cured Trout Rosti with Mimosa Eggs and Trout Roe

“These bite-sized appetizers are not only beautiful (Rosy coral trout! Golden potatoes! Fluffy white eggs!), they’re also packed with a ton of can’t-stop-at-just-one flavours and textures—crispy, silky, briny, creamy, crunchy—a total hit maker. These would be a fantastic first course to a special meal, as well as elegant hors d’oeuvres with wine and cheese.”

Serves:
12
Prep Time:
40 min
Cook Time:
20 min

Ingredients

Nutrition Facts

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
  • 1/4 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-cooked eggs, peeled and chilled
  • 1/4 cup (60 mL) Crème fraîche
  • 1 tbsp (15 mL) Chopped chives
  • 2 tbsp (30 mL) Trout roe

Instructions

Beet Cured Trout

  1. Lay fillets skin side down in a 9x13-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.
  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

  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).
  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

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