Smoked Trout Potato Rösti with Lemon Yogurt
Crisp potato rösti, flaky smoked trout, and lemony yogurt turn pantry staples into a bright 30-minute brunch plate.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Medium · Rating: 4.8/5 (214 reviews)
INSPIRED BY
This original plate combines the crisp comfort of a Swiss rösti with the cool toppings of a smoked trout breakfast. Lemon and dill keep the skillet cake fresh.
Story
Casey loves a brunch that feels celebratory without turning the kitchen upside down. The potato cake gets crisp and golden, then the cool lemon yogurt slides into every craggy edge. Smoked trout makes it feel company-worthy, while capers keep the bite lively. It is the kind of skillet breakfast that earns a quiet second helping.
By Casey
Ingredients
- 1 1/2 pounds russet potatoes, peeled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 6 ounces smoked trout, flaked
- 3/4 cup plain Greek yogurt
- 1 teaspoon lemon zest and 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- 1 tablespoon capers, drained
- Lemon wedges, for serving
Instructions
- Coarsely grate the potatoes, toss them with the salt, and squeeze them very dry in a clean towel.
- Stir the yogurt with the lemon zest, lemon juice, dill, and half the pepper in a small bowl.
- Heat 2 tablespoons oil in a 10-inch nonstick skillet, then press the potatoes into an even cake.
- Cook for 8 minutes until the underside is deeply golden, then slide the rösti onto a plate.
- Add the remaining oil, flip the rösti back into the skillet, and cook 7 minutes until crisp on the second side.
- Top with lemon yogurt, smoked trout, capers, and remaining pepper, then cut into wedges with lemon.
Chef Tips
- Squeeze out as much potato moisture as possible for a crisp crust.
- Use a nonstick skillet and resist moving the rösti while the first side cooks.
- Hot-smoked trout is easy to flake and has a pleasantly firm texture.
- Serve the yogurt cold against the hot potato for the best contrast.
Cook's Notes
- **Dry potatoes:** Squeeze the shreds hard so the rösti browns instead of steams.
- **Skillet:** A 10-inch nonstick pan makes the flip manageable.
- **Timing:** Let the rösti rest 2 minutes before cutting so the crust sets.