Potatoes with Trout Egg Cream

Potatoes with Trout Egg Cream

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Potatoes with Trout Egg Cream
  • Potatoes with Trout Egg Cream
  • Potatoes with Trout Egg Cream
Potatoes with Trout Egg Cream

Potatoes with Trout Egg Cream

Cuisine

South American

Recipe Description

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.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

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

Recipe Steps

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.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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