Smoked Trout Fillet Salad with Hash Browns

5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 4 people


Hash browns:

  • 2 size Tomatoes firmly
  • 1 size Red Onion
  • 0,5 Cucumber
  • 3 tbsp Horseradish from the jar (spicy)
  • 200 g Sour cream
  • 50 g Blitz mayonnaise
  • Salt, pepper, sugar
  • 1 Tbsp easy. Finely chopped dill
  • 650 g Firmly boiling potatoes
  • Salt, pepper from the mill
  • 8 tbsp Clarified butter


Trout salad:

  • Wash the tomatoes, dry them, quarter them and peel the seeds out (do not dispose of, can be used for tomato sauce). First cut the pulp into strips and then into small cubes. Peel the onion and dice it. Wash the cucumber and cut into small cubes without peeling. If dill is not frozen, chop finely.
  • Mix the sour cream, mayonnaise and dill in a bowl and season with salt, pepper and sugar to taste. Only roughly pull the trout fillets apart. Then fold in the tomato, onion and cucumber cubes and then the trout fillets. Let the salad steep until the hash browns are ready.

Hash browns:

  • Peel and roughly grate the potatoes. Pour into a sieve, drain gently for about 10 minutes and squeeze out a little. The mass should be moist, but not dripping wet. Then season with salt and pepper.
  • In a pan, heat 1 tbsp clarified butter per rösti and fry it slowly on both sides and not over full heat until crispy. This can take 10 minutes. Since 4 pieces fit into a large pan and 2 pieces are required per person, you have to bake the 8 pieces in 2 stages, i.e. it is advisable to preheat the oven to 80 ° and keep the first portion warm in it until the second . is done.
  • Then it can be served and enjoyed ....... 😉
  • I got the idea to prepare this salad as an alternative to a matjes salad, because a good friend is not allowed to eat sea fish for health reasons. The next time I can "cook" her, she shouldn't have to go without it.
  • The link for making your own mayonnaise without egg: Blitz mayonnaise and tartar sauce without egg
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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