Christmas rösti potato tree with dill trout, citrus sour cream and spiced pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper and brush it with 1 tablespoon olive oil.

2. 2

   Grate the potatoes on the coarse side of a grater. Place them in a clean towel and squeeze very well to remove as much liquid as possible. Transfer to a large bowl.

3. 3

   Add the grated shallot, beaten egg, cornstarch, 1 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and melted butter to the potatoes. Mix until evenly combined.

4. 4

   On the baking sheet, shape the potato mixture into a Christmas tree: a large triangle with a small trunk at the bottom. Press to compact it and keep it about 1 cm thick. Drizzle or brush with the remaining 1 tablespoon olive oil.

5. 5

   Bake for 30 minutes at 220 °C / 425 °F. Remove the tray, carefully flip sections of the tree with a wide spatula if possible, and bake 12 to 15 minutes more at the same temperature until the potato is deeply golden and crisp.

6. 6

   Meanwhile, flake the trout into medium pieces and gently toss it with half of the chopped dill and a pinch of black pepper.

7. 7

   In a small bowl, mix the sour cream with the lemon zest, lemon juice, Dijon mustard, the remaining dill, and a pinch of salt. Chill until needed.

8. 8

   In a small skillet over medium heat, toast the pumpkin seeds with the paprika for 2 minutes. Add the honey, a pinch of salt, and stir for 1 minute more until glossy and fragrant. Transfer to a plate to cool so they do not clump.

9. 9

   When the rösti tree is ready, let it rest for 3 minutes. Then spoon over the citrus sour cream, the dill trout, and the cranberries.

10. 10

    Finish with the spiced pepitas and chopped chives. Serve immediately to keep the contrast between the crisp potato and the creamy topping.