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Potato rosti with smoked trout
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory potato rosti served with smoked trout and zesty dill cream.
Ingredients:
  • 800g sebago potatoes, peeled
  • 36.80 gm vegetable oil
  • 50g baby rocket
  • 250g sliced smoked trout
  • 2 gherkins, finely chopped
  • 40.00 ml chopped fresh dill sprigs
  • 2 tsp drained capers, chopped
  • 37.60 gm extra-light sour cream
  • 42.00 gm lemon juice
Instructions:
  • Thinly slice the potatoes using a vegetable peeler and then squeeze out any excess moisture.
  • Heat a generous amount of oil in a large frying pan over medium heat until shimmering. Add a portion of the potato, then gently flatten it with a spatula. Cook each side for 3 to 4 minutes or until beautifully golden and fully cooked. Place on a plate lined with paper towel to absorb excess oil. Repeat with the rest of the oil and potatoes.
  • Prepare the Dill cream by combining gherkin, dill, capers, sour cream, and lemon juice in a bowl.
  • Plate the potato roti, layer with fresh rocket and smoked trout, and serve with a dollop of creamy dill sauce.

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