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.
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.
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.
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.
Wine:
Dry sparkling wine (Brut Champagne or Cava)
Sauvignon Blanc or Grüner Veltliner
Dry Riesling (especially if adding lemon)
Cocktails:
Classic martini with lemon twist
Cucumber gin & tonic
Vodka with citrus bitters
Other Canapés to Pair With:
Shaved Pear & Gorgonzola Crostini
Mini Tuna Niçoise Bites
Watermelon Feta Skewers
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.
20 servings