Crispy Rösti with Creamy Leeks, Soft Eggs & Smoked Trout
Golden rösti topped with silky leeks, eggs, and trout.
Daily recipe · April 11, 2026
A little about this dish
This spring brunch leans American in spirit but feels fresh and a little unexpected: silky scrambled eggs folded with sweet, jammy leeks, spooned over crisp potato rösti and finished with a lemony herb salad and smoked trout. Leeks are at their best in spring, bringing a mellow onion note that turns luxurious when slowly cooked. Radishes, dill, chives, and crème fraîche keep it bright, pretty, and perfect for a cool, slightly uncertain day.
Ingredients (for 4)
- Large leek — 2 — white and light green parts only, halved lengthwise, thinly sliced, well washed
- Yukon gold potato — 1 1/2 lb — grated on the large holes of a box grater
- Large egg — 8
- Smoked trout — 4 oz — flaked into large pieces
- Radish — 4 — very thinly sliced
- Fresh dill — 2 tbsp, plus extra for garnish — roughly torn
- Fresh chives — 2 tbsp, plus extra for garnish — cut into 1-inch batons
- Fresh parsley — 1 tbsp — chopped
- Lemon — 1 — zest finely grated and 2 tsp juice
- Crème fraîche — 1/2 cup
- Unsalted butter — 2 tbsp
- Whole milk or half-and-half — 1/2 cup
- Dijon mustard — 1 tbsp
- Apple cider vinegar — 1 tbsp
- Crushed red pepper flakes — 1/4 tsp
- Neutral oil — 3 tbsp — divided
- Olive oil — 1 tbsp
- Kosher salt — 1 1/2 tsp, plus more to taste — divided
- Freshly ground black pepper — 1/2 tsp, plus more to taste
Preparation
-
Step 1 — 🥗🍋🌿In a small bowl, toss the radishes, dill, chives, parsley, lemon zest, lemon juice, apple cider vinegar, olive oil, a pinch of salt, and a few grinds of black pepper. Set aside.
-
Step 2 — 🥔🧺💧Squeeze the grated Yukon Gold potatoes in a clean kitchen towel to remove as much liquid as possible. Put them in a bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
-
Step 3 — 🥔🔥🍳Heat 2 tbsp neutral oil in a large nonstick or cast-iron skillet over medium heat. Form the potatoes into 4 compact rounds about 1/2 inch thick and cook for 5 to 7 minutes per side until golden and crisp. Transfer to a rack or sheet pan and keep warm.
-
Step 4 — 🧈🧅🌶️In the same skillet, melt the butter with the remaining 1 tbsp neutral oil over medium-low heat. Add the leeks, 1/2 tsp salt, and crushed red pepper flakes, then cook for 10 to 12 minutes, stirring often, until very soft and jammy without browning.
-
Step 5 — 🥄✨🍯Stir the Dijon mustard and 2 tbsp crème fraîche into the leeks. Cook for 30 seconds, then reduce the heat to very low.
-
Step 6 — 🥚🥛🍳Whisk the eggs with the milk or half-and-half, the remaining 1/2 tsp kosher salt, and a few grinds of black pepper. Pour into the skillet with the leeks and cook over low heat, stirring slowly, until soft, creamy, and just set, about 3 to 5 minutes.
-
Step 7 — 🥣🤍💦In a small bowl, stir the remaining crème fraîche with 1 tsp water if needed until smooth enough to dollop or spread.
-
Step 8 — 🍽️🐟🌿Spread or dollop crème fraîche onto each plate. Top with a crispy rösti, then spoon the creamy leek eggs over it. Finish with smoked trout, the radish-herb salad, extra dill, extra chives, and a final pinch of black pepper.
-
Step 9 — ✨🍴😋Serve right away while the rösti stay crisp and the eggs are soft and creamy.
A final fox tip
For an extra-polished brunch look, plate the rösti slightly off-center and layer the toppings high so the herbs and trout create height. You can swap smoked trout for hot-smoked salmon, or skip the fish and add shaved asparagus dressed with lemon for a vegetarian version. If cooking with kids, they can help mix the herb salad and place the garnishes for maximum color.