Time for some savoury brunch recipe! I’m in love with the combination of colorful beetroot, creamy avocado and smoked trout. For this brunch recipe, I combine those ingredients with a Luxembourgish classic: Gromperekichelcher! Instead of frying them, I prepare them in the pan. These potato cakes resemble English hash brown and perfectly fit this combination of flavors. Bon appétit!
Ingredients for 4 servings:
1 beetroot, cooked
1 ripe avocado
3 tbsp fresh lemon juice
125 g smoked trout
300 g potatoes
1 red onion
1 tbsp flour
2 stalks fresh parsley, chopped
salt and freshly ground black pepper
First, prepare the toppings by cutting the beetroot into small cubes and seasoning them with salt and pepper. Peel the avocado, mash with a fork and add salt, pepper and 2 tablespoons of lemon juice. Cut the trout into 4 pieces and set aside.
Then, prepare the Gromperekichelcher by washing, peeling and grating the raw potatoes. You need to squeeze out as much of the liquid contained in the potatoes as possible, so that they can become nicely crisp in the pan afterwords. Use a kitchen towel to do so.
Finely chop the parsley and the onion. Add them to the potatoes, together with the egg, the flour, salt and pepper. Mix well.
Heat some clarified butter in a pan. The bottom needs to be covered completely. Put 4 tablespoons of the mixture into the pan and slighty press flat to create 4 potato cakes. Bake for about 3 minutes every side until nicely golden brown. When ready, take out of the pan, put on a piece of kitchen paper for a second, then place on a plate. Repeat.
Assemble by placing 2 potato cakes on each serving plate. Arrange with mashed avocado, beetroot and trout. Drizzle with some extra lemon juice and serve with fresh pepper and a parsley leaf.