Beet Cured Trout Rosti with Mimosa Eggs and Trout Roe

Name: Beet Cured Trout Rosti with Mimosa Eggs and Trout Roe
Total time: 60 min
Ingredients: 4 trout fillets (skin on, pin bones removed and patty dry); 1 cup brown sugar (packed); 1 cup kosher salt; 1/4 cup pink peppercorns (cracked); 4 cups red beets (peeled and finely grated); 2 tbsp vodka; 1 bunch fresh dill (roughly chopped); 2 oranges (zest); 2 lb Russet potatoes (peeled); 1 tbsp salt; 2 tbsp canola oil; 2 tbsp unsalted butter; kosher salt (for seasoning); 12 slices beet cured trout; 1 potato rosti; 2 hard boiled eggs (peeled and chilled); 1/4 cup Crème fraiche; 1 tbsp chives (chopped); 2 tbsp trout roe

www.readersdigest.ca

This recipe by Lynn Crawford, chef and Egg Farmers of Canada ambassador, is the perfect hors d'oeuvres or first course to a meal.

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View full recipe on www.readersdigest.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.

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