This is a great brunch or lunch, but we also eat it as a light dinner with a radicchio and cos lettuce salad (serves two).
• 200g fillets of smoked rainbow or brown trout
• Ca. 350 potatoes (agria is good)
• 1 heaped tablespoon of oats
• 1 small egg (beaten)
• Salt and black pepper
• 2 soft boiled or poached eggs
• Small handful of fresh greens (rocket, baby spinach)
• 1 small lemon
For the herb dressing:
100g sour cream, handful of chopped dill, chives and fennel fonds, 1 tbsp good olive oil, tbsp lemon juice, sea salt.
For the herb dressing, combine all ingredients in a bowl and put aside. Grate the potatoes into a bowl and squeeze with your hands to get moisture out of the potatoes. Drain well to get as dry as possible.
Add oats, the egg and a little salt and mix well with your hands.
Heat a tablespoon of oil in a frying pan over medium heat and ladle fritter sized portions into the pan.
Flatten, fry and flip until crisp and golden. Keep warm until all fritters are ready to be served.
Serve fritters topped with trout, herb dressing, fresh greens, boiled egg and slices of lemon.
Rolf & Brigitte