- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Crunchy potato rosti is perfectly paired with smoked trout and tangy dill cream.
Ingredients
- 800g sebago potatoes, peeled
- 2 tablespoons vegetable oil
- 50g baby rocket
- 250g sliced smoked trout
Dill cream
- 2 gherkins, finely chopped
- 2 tablespoons chopped fresh dill sprigs
- 2 teaspoons drained capers, chopped
- 2 tablespoons extra-light sour cream
- 2 tablespoons lemon juice
Method
- Step 1Using a vegetable peeler, slice potatoes into thin ribbons. Squeeze out excess moisture.
- Step 2Heat 2 teaspoons oil in a large frying pan over medium heat. Add one-quarter of the potato. Flatten with a spatula. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and potato.
- Step 3Meanwhile, make Dill cream: Place gherkin, dill, capers, sour cream and lemon juice in a bowl.
- Step 4Place potato roti on plates. Top with rocket and trout. Serve with dill cream.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1264 kj
Energy
12g
Fat Total
2g
Saturated Fat
4g
Fibre
18g
Protein
41mg
Cholesterol
440.42mg
Sodium
6g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For a different rosti topping, combine 1/4 cup sour cream, 2 tablespoons chopped fresh chives and 1 tablespoon horseradish cream.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
