Name: Mini potato rosti and smoked trout ribbons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 3 potatoes large, peeled; salt and freshly ground black pepper; 2 Tbs butter; 200 g crème fraîche; 1 Tbs creamed horseradish; 120 g trout smoken ribbons; sea salt and freshly ground black pepper

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Ingredients (7)

POTATO ROSTI:

3	potatoes — large, peeled
	salt and freshly ground black pepper
2 Tbs	butter

TOPPING:

200 g	crème fraîche
1 Tbs	creamed horseradish
120 g	trout — smoken ribbons
	sea salt and freshly ground black pepper

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Method:

Grate potatoes into a sieve set over a bowl and leave to stand for 10 minutes. Season the grated potatoes well.

Heat a little butter in a large frying pan over medium-high heat. Drop spoonfuls of potato mixture into the pan, flattening slightly with the back of a spoon to form a circle. Cook for 2–3 minutes on each side until golden brown. Remove from pan and drain on paper towel.

Stir together the cultured cream or crême fraîche and horseradish.

To Assemble:
Top each rosti with a dollop of the cultured cream mixture, then layer on the trout ribbons; sprinkle with black pepper.

To Serve:
Serve immediately with fresh pea shoots or chives to garnish.

Words and image: Fairlady

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