Breakfast
Smoked Trout & Potato Rösti with Horseradish Crème & Dill Oil
A refined take on Black Forest breakfast tradition: hand-shredded potato wafers pressed thin and fried until they achieve a golden, lacy crust, crowned with warm-cured trout ribbons, a quenelle of horseradish crème fraîche, and a luminous dill oil infused with brown butter. Poached egg yolk nestles in the center, its runny warmth binding everything.
740calper serving
32gprotein
49gcarbs
47gfat
25min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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