Trout Rosti with Mimosa Eggs - Eggs.ca

Ingredients

• 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
• 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
• 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