These Mini Rösti with Sour Cream & Smoked Trout are elegant, bite-sized potato cakes crisped to perfection and topped with creamy sour cream and delicately flaked smoked trout. An upscale appetizer ideal for entertaining, brunches, and festive occasions.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsMakes 20 mini rösti
For the Rösti
1 ½ lbs Yukon Gold or Russet potatoes (about 3 medium)
2 tbsp butter, melted
1 tbsp flour (optional, for binding)
½ tsp salt
¼ tsp black pepper
2 tbsp neutral oil (for frying)
For the Topping
½ cup sour cream or crème fraîche
4 oz smoked trout or smoked salmon, flaked
1 tbsp fresh dill, chopped
1 tbsp chives, finely sliced
Optional: lemon zest or a squeeze of lemon juice
Prepare the Potatoes
1
Peel and grate potatoes using the large holes of a box grater.
Place grated potatoes in a clean towel and squeeze out as much liquid as possible.
Transfer to a bowl and mix with melted butter, flour (if using), salt, and pepper.
Form & Cook the Rösti
2
Heat oil in a non-stick or cast iron skillet over medium heat.
Drop tablespoon-sized mounds of potato mixture into the pan and flatten gently into mini rounds.
Cook 3–4 minutes per side until golden and crisp. Drain on paper towels.
Keep warm in a low oven if needed.
Top & Serve
3
Once rösti are slightly cooled, add a small dollop of sour cream.
Top with flaked smoked trout.
Garnish with dill, chives, and lemon zest if desired.
Pairing Suggestions
Tips & Notes
5
Smoked trout vs. salmon: Trout has a slightly milder, buttery flavor — ideal for delicate bites.
Sour cream swap: Use crème fraîche or Greek yogurt for a tangier twist.
No soggy bottoms: Make sure to squeeze out as much potato moisture as possible.
Make ahead: Rösti can be made 1 day ahead and reheated in a 400°F oven for 5–7 minutes to crisp up.
Ingredients Makes 20 mini rösti
For the Rösti
1 ½ lbs Yukon Gold or Russet potatoes (about 3 medium)
2 tbsp butter, melted
1 tbsp flour (optional, for binding)
½ tsp salt
¼ tsp black pepper
2 tbsp neutral oil (for frying)
For the Topping
½ cup sour cream or crème fraîche
4 oz smoked trout or smoked salmon, flaked
1 tbsp fresh dill, chopped
1 tbsp chives, finely sliced
Optional: lemon zest or a squeeze of lemon juice
Directions Prepare the Potatoes
1
Peel and grate potatoes using the large holes of a box grater.
Place grated potatoes in a clean towel and squeeze out as much liquid as possible.
Transfer to a bowl and mix with melted butter, flour (if using), salt, and pepper.
Form & Cook the Rösti
2
Heat oil in a non-stick or cast iron skillet over medium heat.
Drop tablespoon-sized mounds of potato mixture into the pan and flatten gently into mini rounds.
Cook 3–4 minutes per side until golden and crisp. Drain on paper towels.
Keep warm in a low oven if needed.
Top & Serve
3
Once rösti are slightly cooled, add a small dollop of sour cream.
Top with flaked smoked trout.
Garnish with dill, chives, and lemon zest if desired.
Pairing Suggestions
Tips & Notes
5
Smoked trout vs. salmon: Trout has a slightly milder, buttery flavor — ideal for delicate bites.
Sour cream swap: Use crème fraîche or Greek yogurt for a tangier twist.
No soggy bottoms: Make sure to squeeze out as much potato moisture as possible.
Make ahead: Rösti can be made 1 day ahead and reheated in a 400°F oven for 5–7 minutes to crisp up.
Mini Rösti with Sour Cream & Smoked Trout
