Onion rösti with dill cream

Name: Onion rösti with dill cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Sour cream or; 7-10 Tbsp clotted cream; 150 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 1 collar Dill; 1 package (500 g) Rösti dough ( for the B. "Potato Festival"; 7-10 Tbsp of Pfanni, a. d. refrigerated counter); 2-3 TABLESPOONS Roasted onions; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salad; 8 TSP Trout caviar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Sour cream or
7-10 Tbsp clotted cream
150 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
1 collar Dill
1 package (500 g) Rösti dough ( for the B. "Potato Festival"
7-10 Tbsp of Pfanni, a. d. refrigerated counter)
2-3 TABLESPOONS Roasted onions
2-3 TABLESPOONS Oil
7-10 Tbsp Salad
8 TSP Trout caviar

Directions

1
Mix sour cream and yoghurt. Season with salt and pepper. Wash the dill and, except for a little bit, chop finely and stir in
2
Mix Rösti dough and onions in a bowl. Heat the oil in a frying pan. Add the dough by the spoonful and shape into about 8 small talers. Fry for 2-3 minutes on each side
3
Arrange the Rösti on salad leaves if necessary. Spread a dollop of dill cream and caviar on each. Garnish with the rest of the dill
4
- Ready-to-bake Rösti doughs, which no longer need to be mixed with water, can be found from various manufacturers in the refrigerated counter and on the shelves of our dried potato products
5
- If you like it hotter, season the potato mixture with some chilli powder or cayenne pepper
6
- If it has to be for a larger round: prepare deep-frozen Rösti corners at once in the oven