Potatoes with Trout Egg Cream
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I love fish-egg anything, and this revamp of the classic fish–potato combo adds a dash of sophistication to any spread. Be warned – once this creamy potato-trout salad lands on the table, it’s a fast mover, so don’t expect leftovers for a midnight foray in the fridge! If finding trout roe is a problem, replace it with egg yolk, but the cream’s consistency will be more like mayo and not as fishy.
Recipe details
Serves: Recipe for 4.
Protein: Seafood
Ingredients
16 kipfler (fingerling) potatoes
1 garlic clove
1 teaspoon black pepper
4 eggs
200 g (7 oz) ready-made hot smoked trout, roughly broken into small bite-sized pieces
Trout egg cream
80 g (2¾ oz) trout roe
1 teaspoon salt
100 g (3½ oz) sour cream
juice of 2 lemons
Method
Put the potatoes, garlic and black pepper in a large saucepan and cover with plenty of cold water. Boil for 20 minutes, then remove from the heat and allow to cool.
While the potatoes are boiling, bring a small saucepan of water to the boil. Set aside a bowl of ice-water. Put the eggs in the boiling water for 8 minutes, then refresh in the ice-water. Peel the eggs, then using a grater or potato masher, push the eggs through to get a coarse texture and set aside.
To make the trout egg cream, combine all the ingredients in a large mixing bowl and check the seasoning.
To serve, place a nice spoonful of the trout egg cream on the plate, top with the room-temperature potatoes followed by the minced egg and broken hot smoked trout.