My sister sent me the recipe for this little appetizer before Christmas. She used smoked salmon, but I have access to the most wonderful smoked trout (at the Clean Food Connection) and I decided I would give that a try. The rosti were so easy to make and they were absolutely addictive! On Christmas Eve, we all stood around the counter, waiting for the little morsels to come out of the pan. My Dad told me to "definitely put this recipe on the blog".
The creme fraiche turned out beautifully. It isn't as sour as sour cream; more of a fresh taste. If you don't have time to make creme fraiche, you can use sour cream mixed with chives. But let me tell you, it's worth it and besides having to whisk it together 24 hours beforehand, it is no trouble at all. You still have time before New Year's Eve, if you act soon. Happy New Year!
Chive Creme Fraiche
1 c. whipping cream
1 T. buttermilk
1/2 c. fresh chives, chopped fine
Whisk whipping cream and buttermilk in a small stainless steel bowl and cover with plastic wrap. Fill a larger bowl with hot tap water and place the bowl of cream into this bowl. Let sit at room temperature for 24 hours. Spoon the creme fraiche into another bowl, discarding any whey (liquid). Fold in the chives. Refrigerate.
*The creme fraiche will smell fresh and dairy-ish. If there is the smell of blue cheese, discard the whole batch.
Potato Rosti
3 large Yukon Gold potatoes
1/2 c. or more of grape seed oil
1 1/2 t. fine sea salt
Peel and grate potatoes on a box grater or in the food processor with the grater attachment. Mix salt into the potatoes immediately to keep them from going brown. In a large cast iron pan, heat enough oil to cover the bottom well. Add a little bit of potatoes to see if the oil is hot enough. It should sizzle right away. Place little piles (about 1 tablespoon or so) of potatoes and press down. Cook until golden brown and crispy, then flip and cook the other side. Transfer the potatoes to a plate lined in paper towel to drain. These can be made ahead of time and reheated for 5 minutes in the oven when you need them.
150 grams smoked trout or smoked salmon
Place a piece of trout or salmon on top of each rosti and top with a dollop of chive creme fraiche. Enjoy!
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