Chef Marysol Foucault's Röti with Gribiche Sauce and Smoked Fish

Outaouais chef and restaurant owner Marysol Foucault loves eggs. Her Rösti with Gribiche Sauce and Smoked Fish is prefect to share with friends and family, and will challenge your culinary skills. This recipe will win your guests over!

Prep Time:
20 min
Cook Time:
5 min


Gribiche sauce

  • 1 egg yolk, room temperature
  • 1 tbsp ( 15 mL ) Dijon mustard
  • 2 tsp ( 10 mL ) red wine vinegar
  • 1 cup ( 250 mL ) vegetable oil
  • 3 cornichon, chopped
  • 2 tbsp ( 30 mL ) capers, chopped
  • 1 small shallot, minced
  • Zest of one lemon
  • 1 cup ( 250 mL ) minced herbs such as a mix of parsley, tarragon, chives, dill salt and pepper


  • 3 Yukon gold potatoes
  • 2 hard boiled eggs, chopped
  • 1 onion, shredded
  • ½ cup ( 125 mL ) butter
  • 12 oz ( 345 g ) smoked fish (such as trout or salmon)


For the gribiche sauce

  1. In a medium sized mixing bowl, whisk the egg yolk, Dijon, and red wine vinegar until it starts to froth. Add the vegetable oil slowly, until it starts to thicken and forms an emulsion. Fold in the chopped cornichon, capers, shallot, lemon zest, and herbs. Adjust seasoning with salt and pepper.
  2. Refrigerate until ready to use.

For the rösti

  1. Using the large hole side of a box grater, shred the potato. With your hands, or using a kitchen towel, squeeze out all the moisture from the grated potatoes. After the potato’s are dry, add the chopped egg and mix thoroughly.
  2. Using the same side of the box grater, shred the onion. Mix with the potato, season with salt and pepper.
  3. Heat a frying pan to medium and coat evenly with a thin layer of butter. Drop ¼ cup of the potato mixture at a time to make individual rösti, gently pat down the mixture with a spatula and cook for about 4 minutes or until golden brown and crispy. Flip and cook for another 4-5 minutes.
  4. Serve the rösti warm with gribiche sauce and topped with smoked fish such as trout or salmon.