Gratinated potatoes and rainbow trout

Ingredients:

Potatoes (4 servings):

• 600 g potato noodles
• 2 tbsp potato starch
• 1 shallot
• 2 boiled eggs
• Zest of ½ lemon, grated
• ¼ bunch fresh dill
• 1 dl crème fraîche
• ½ dl heavy cream
• 1 tbsp horseradish paste
• 100 g grated cheddar or gouda
• Salt and black pepper

Rainbow trout:

• 150–200 g per person
• Salt and black pepper

Preparation (potatoes):

1. Chop the shallot and the hard-boiled eggs.
2. Add all ingredients to a bowl and mix. Let it rest for about 30 minutes.

Preparation (rainbow trout):

1. Grease a baking dish with butter or oil.
2. Place the cleaned rainbow trout in the dish skin-side down and season with salt and black pepper.
3. Spoon the creamy potatoes over the rainbow trout evenly with their liquid.
4. Bake in a 210°C oven for 8–10 minutes, until the surface gets a nice roasted color.
5. Serve, for example, with a salad or pickled vegetables.

Recipe: Kari Julin / Suomen Kokkimaajoukkue. Culinary Team of Finland.