Pickled figs with potato rösti is inspired by the traditional Swiss potato dish. A bit like a fritter, rösti is a beloved breakfast dish that has become popular all over the world. Crispy and golden, it’s perfect with the earthy figs.
Recipe by Jacques Erasmus
Pickled figs with potato rösti
- 150g white sugar
- 150ml white wine vinegar
- 5ml (1 tsp) salt
- 150ml water
- 6 figs, halved
- 1 pickling onion, finely sliced
- 5ml (1 tsp) fresh dill fronds, chopped + extra, to garnish
- 1 orange-peel shaving
- oil, to fry
- knob butter, to fry
- 3 medium potatoes, peeled
- salt and freshly ground black pepper, to taste
- 300g smoked trout or salmon
- 1 fennel bulb, shaved
Place the sugar, vinegar, salt and water in a saucepan and bring to a boil. Remove from heat and pour over the fig halves. Add the pickling onion, dill and orange-peel shaving, cover and refrigerate overnight to pickle.
Heat a non-stick frying pan over medium heat with the oil and knob of butter. Grate half a potato, place in a small round in the hot pan and press down lightly to flatten. Season with salt and pepper and cook until golden brown on both sides. Drain on kitchen towel and repeat the process until all the röstis are done.
Serve the röstis topped with the smoked trout or salmon, shaved fennel and pickled figs and garnish with dill.