Place the grated potatoes into a cloth and squeeze all the moisture out then season with salt, chives and grated shallot. Form 4 little rösti’s.
Fry off your rösti’s on a pan with some cooking oil until golden on each side, finish it in the oven at 180°C until cooked through.
To make the guacamole, mash up the avocados to a smooth texture, add the crème friache then season with salt, pepper, soya sauce and lemon juice.
Assemble, finishing it with the leftover trout and some greens.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.