Mini potato rosti and smoked trout ribbons

Recipe from: 19 January 2016
recipe, potatoes, trout,fish

Ingredients 9
Servings 6
Time 00:15


  • 3
    large potatoes, peeled
  • salt and ground black pepper
  • 2
  • 200
    cultured cream/crême fraîche
  • 1
    creamed horseradish
  • 120
    smoked trout ribbons
  • sea salt and black pepper


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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Read more on: potatoes  |  recipe  |  fish  |  trout

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