Potato Rösti with Labneh and Marinated Mackerel

Yield: Serves 2 to 4

This recipe was originally published in the award-winning cookbook A Generous Meal: Modern Recipes for Dinner by Christine Flynn (Penguin Canada, 2023). Reprinted here with permission.

You can purchase A Generous Meal: Modern Recipes for Dinner here

Ingredients:

Mackerel

• 2 cloves garlic, smashed
• 1 teaspoon (5 mL) Aleppo pepper
• 1 teaspoon (5 mL) granulated sugar
• 1 red Thai chili, halved
• 3 tablespoons (45 mL) white vinegar
• ¼ cup (60 mL) neutral oil, such as canola or grapeseed
• 2 cans (4 ounces/115 g each) boneless skinless mackerel packed in olive oil (I like Gold Seal)

Rösti

• 1 pound (450 g) starchy potatoes, such as Idaho or russet
• 1 teaspoon (5 mL) salt
• 1 to 2 tablespoons (15 to 30 mL) neutral oil, such as canola or grapeseed

To serve

• ½ cup (125 mL) labneh
• Juice of 1 lemon
• ½ cup (125 mL) fresh dill, roughly chopped or torn
• Cracked black pepper

Method:

1. Marinate the Mackerel: In a medium saucepan over high heat, whisk together the garlic, Aleppo, sugar, chili, and vinegar. Bring to a boil. Reduce the heat to low and simmer briefly, just until the sugar dissolves. Add the oil and whisk to combine. Remove the saucepan from the heat. Add the mackerel and its oil. Stir to combine. Let cool to room temperature. Store the fish and liquid in an airtight container in the fridge until ready to serve.
2. Make the Rösti: Line a large plat with paper towels. Heat a non-stick skillet over high heat. Working quickly so that the potatoes do not oxidize, peel the potatoes and use a box grater to grate them into a medium bowl. Sprinkle with the salt. Toss to combine.
3. Add about 1 tablespoon (15 mL) of the oil to the skillet. When it just starts to shimmer, add the potatoes. Using a perforated spatula, press the potatoes into a large, flat potato pancake. Cook, undisturbed, for about 1 minute, then reduce the heat to medium-high. Continue cooking for another 3 minutes. Reduce the heat again to medium and continue cooking for another 2 to 3 minutes until the potato is golden brown and crispy. Increase the heat to high and carefully flip the potato pancake. If this is your first time flipping a rösti, you can give it your best shot with all the confidence you’ve got. Or, if you want to be careful and ensure that it doesn’t fall apart, use the perforated spatula to carefully lift the rösti onto a dinner plate. Place an inverted dinner plate on top of the rösti to create sort of a rösti-plate sandwich and flip the rösti between the plates. If the skillet looks dry, add another 1 tablespoon (15 mL) of oil, then slide the now upside-down rösti back into the hot skillet. Cook the second side in the same manner as the first. Transfer the rösti to the prepared plate. Let cool for a few minutes.
4. To serve: Transfer the rösti to a large, rimmed plate. Spoon and spread the labneh onto the hot rösti. Place the mackerel on top. Drizzle some of its marinade on top. Squeeze the lemon juice over the fish. Garnish with the dill and lots of black pepper, to taste. Serve immediately.
5. Store leftovers in an airtight container in the fridge for up to 4 days.