Reibekuchen Brunch with Smoked Trout & Horseradish Crème
Reibekuchen Brunch with Smoked Trout & Horseradish Crème
Classic DishReibekuchen
Prep: 25 min • Cook: 20 min. A lighter, modern take on classic German reibekuchen: crisp potato pancakes made from grated, squeezed potatoes are pan-fried until golden, then topped with silky smoked trout (or salmon), a bright horseradish crème fraîche, and fresh dill. This brunch-ready dish balances rustic, comforting textures with lively, acidic and herbal notes for an elegant yet approachable meal.
- Preparation time
- 25 min
- Cooking time
- 20 min
- Total time
- 45 min
- Servings
- 4
Instructions
Prepare batter
- 1After grating the potatoes, place them in a clean tea towel and squeeze out as much liquid as possible; reserving some potato starch at the bottom is fine.
- 2Transfer the dried grated potatoes to a bowl, add the beaten egg, flour, 1 tsp salt, and 1/2 tsp pepper; mix until combined into a slightly sticky batter.
Make horseradish crème
- 1In a small bowl, stir together crème fraîche, prepared horseradish, half of the chopped dill, and a pinch of salt; taste and adjust the horseradish for desired heat.
- 2Chill the horseradish crème while you cook the pancakes so the flavors meld and the texture firms slightly.
Cook reibekuchen
- 1Heat a large non-stick skillet over medium-high heat and add about 1 tbsp oil to coat the pan.
- 2Drop heaped tablespoons of the potato batter into the hot oil, flattening gently into 8–10 cm pancakes; leave space to flip.
- 3Fry for 3–4 minutes per side until deep golden and crisp, adding more oil between batches as needed; transfer to a paper towel-lined tray and season immediately with a little salt.
Assemble & serve
- 1Arrange warm reibekuchen on plates, spoon a dollop of horseradish crème onto each pancake, and top with slices or flakes of smoked trout.
- 2Scatter the remaining dill over the stack, add a squeeze of lemon if using, and serve immediately while the pancakes are crisp.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 16 g
- Fat
- 18 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 16 g |
| Fat | 18 g |
| Carbs | 30 g |
Tips
- Squeeze grated potatoes very well to remove moisture; drier potatoes yield crispier pancakes.
- Keep oil hot between batches and avoid crowding the pan to maintain an even golden crust.
- Serve pancakes hot and assemble just before serving to keep trout delicate and pancakes crisp.
