Smoked Eel on Röstis with Dill and Horseradish

Name: Smoked Eel on Röstis with Dill and Horseradish
Cuisine: Northern Europe
Ingredients: 2 large baking potatoes, peeled; 20 g/¾ oz clarified or regular butter; 20 g/¾ oz clarified or regular butter; 115 g/4 oz salad leaves; 200 g/7 oz smoked eel, cut into 8 thin strips; 200 g/7 oz crème fraîche; 5 ml/1 tsp creamed horseradish; 15 ml/1 tbsp finely chopped fresh dill; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This light dish comes from one of the best restaurants in Riga. Strips of smoked eel top crisp rösti and salad leaves, finished with a dollop of a creamy horseradish and dill dressing. Try the same recipe with smoked haddock or smoked salmon.

Ingredients

2 large baking potatoes, peeled
20 g/¾ oz clarified or regular butte

Europe
Latvia
Riga
Fish course
Gluten-free
Pescatarian

Method

To make the dill and creamed horseradish, put the crème fraîche in a large bowl with the creamed horseradish and dill. Combine and season with salt and pepper.
Grate the potatoes fairly coarsely and put into a colander to drain. Sprinkle them

Per portion Energy 403kcal/1677kJ; Protein 11.8g; Carbohydrate 22.1g, of which sugars 3.4g; Fat 30.4g, of which saturates 17.9g; Cholesterol 143mg; Calcium 55mg; Fibre 1.6g; Sodium 119mg.