Recipes
Smoked Steelhead Potato Rösti
A crispy, golden potato rösti topped with smoked steelhead trout makes for a comforting, crowd-pleasing dish that works just as well for brunch as it does for dinner. Grated russet potatoes and onion are seasoned simply and pan-fried until deeply crisp on the outside and tender within, creating the perfect base for rich, smoky fish.
Smoked steelhead trout adds savory depth and balance to any dish, particularly those finished with a few cool dollops of sour cream and fresh herbs like chives or dill. Served warm or at room temperature, this rösti is an easy yet impressive way to showcase smoked fish. Ideal for sharing, entertaining, or turning a few simple ingredients into something truly satisfying, this smoked steelhead dish is a winner.
Directions
Grate the potatoes and onion using a box grater or mandoline.
Squeeze out any excess moisture from the grated potatoes and onion and transfer to a bowl.
Season with salt, garlic powder, and paprika. Mix well.
Heat half the oil and butter in a large nonstick skillet over medium heat.
Press potato mixture into the pan to form an even round. Cook 8–10 minutes, or until golden-brown.
Carefully flip the half-cooked rosti onto a plate. Add the rest of the oil and butter to the pan.
Slide the rosti back into the pan, with the uncooked side facing down this time. Cook another 8–10 minutes, or until crisp and golden-brown.
Remove from heat and let rest for a few minutes.
Top with Steelhead Trout, a few dollops of sour cream, and sprinkle with chives and/or dill.
Slice into wedges and serve warm or at room temperature.
Prep Time
15min
Cook Time
25min
Serves
6-8people
Ingredients
6 ounces Acme Smoked Steelhead Trout
2 russet potatoes, peeled
1 small onion
½ tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon paprika
2 tablespoons cooking oil, divided
4 tablespoons butter, divided
½ cup sour cream
Optional: Chopped Chives, Dill, Red Onion for extra garnish
A crispy, golden potato rösti topped with smoked steelhead trout makes for a comforting, crowd-pleasing dish that works just as well for brunch as it does for dinner. Grated russet potatoes and onion are seasoned simply and pan-fried until deeply crisp on the outside and tender within, creating the perfect base for rich, smoky fish.
Smoked steelhead trout adds savory depth and balance to any dish, particularly those finished with a few cool dollops of sour cream and fresh herbs like chives or dill. Served warm or at room temperature, this rösti is an easy yet impressive way to showcase smoked fish. Ideal for sharing, entertaining, or turning a few simple ingredients into something truly satisfying, this smoked steelhead dish is a winner.
Ingredients
6 ounces Acme Smoked Steelhead Trout
2 russet potatoes, peeled
1 small onion
½ tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon paprika
2 tablespoons cooking oil, divided
4 tablespoons butter, divided
½ cup sour cream
Optional: Chopped Chives, Dill, Red Onion for extra garnish
