Trout Rosti with Mimosa Eggs

Name: Trout Rosti with Mimosa Eggs
Total time: 60 min
Ingredients: 4 Fresh trout fillets (each about 8 oz/227 g), skin on, pin bones removed and patted 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 dill, roughly chopped; Zest of 2 oranges; 2 lb Russet potatoes, peeled; 1 tbsp Salt; 2 tbsp Canola oil; 2 tbsp Unsalted butter; Additional kosher salt for seasoning; 12 Slices of Beet Cured Trout; 1 Recipe Potato Rosti; 2 Hard boiled eggs, peeled and chilled; 1/4 cup Crème fraîche; 1 tbsp Chopped chives; 2 tbsp Trout roe

eggs.ca

Indulge in Lynn Crawford's beet cured trout rosti. It'll be the highlight of your next dinner; read the recipe and see how to make this great dish tonight.

View full recipe on eggs.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 eggs.ca.

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Ingredients

4 Fresh trout fillets (each about 8 oz/227 g), skin on, pin bones removed and patted 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 dill, roughly chopped
Zest of 2 oranges
2 lb Russet potatoes, peeled
1 tbsp Salt
2 tbsp Canola oil
2 tbsp Unsalted butter
Additional kosher salt for seasoning
12 Slices of Beet Cured Trout
1 Recipe Potato Rosti
2 Hard boiled eggs, peeled and chilled
1/4 cup Crème fraîche
1 tbsp Chopped chives
2 tbsp Trout roe