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Veggie rosti with smoked trout recipe
Veggie rosti with smoked trout recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try our quick Christmas brunch featuring crispy veggie rosti topped with smoked trout and a zesty crème fraîche dressing.
Ingredients:
  • 2 (about 600g) Royal Blue Washed Potatoes or Red Royale Potatoes, coarsely grated
  • 1 brown onion, coarsely grated
  • 3 carrots, peeled, coarsely grated
  • 1 small (about 350g) gold sweet potato, peeled, coarsely grated
  • 36.40 gm olive oil
  • 120g creme fraiche
  • 140g yoghurt
  • 1 lime, rind finely grated, juiced
  • 500.00 ml watercress sprigs
  • 6 radishes, thinly sliced
  • 50g capers
  • 300g Beechwood Smoked Trout
Instructions:
  • Preheat the oven to 200°C. Squeeze out excess liquid from the potato, onion, and carrot. Combine them in a bowl with sweet potato, oil, and season to taste.
  • Grease a 30cm x 40cm baking tray with olive oil spray. Spread the vegetable mixture evenly on the tray. Give it another light spray of olive oil. Bake for 30-35 minutes until the rosti turns golden and the edges become crisp.
  • In a small bowl, mix crème fraîche or sour cream, yogurt, lime zest, and lime juice. Season with your favorite spices.
  • Mix together the watercress, radish, and capers in a medium bowl.
  • Break the rosti into large pieces using a spatula, then transfer to a serving platter. Top with the trout, watercress salad, and crème fraîche mixture. Season to taste.

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