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Potato rosti with smoked trout

by wiki
10 April, 2019
in Dinner
0
Potato rosti with smoked trout
Potato rosti with smoked trout
  • 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 1
    Using a vegetable peeler, slice potatoes into thin ribbons. Squeeze out excess moisture.
  • Step 2
    Heat 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 3
    Meanwhile, make Dill cream: Place gherkin, dill, capers, sour cream and lemon juice in a bowl.
  • Step 4
    Place 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

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