eCook Meal
Smoked Trout Ribbon & Potato Rösti
with dill crème fraîche
Eaten as a breakfast dish in the 16th century, our modern take on the classic rosti will be an on-trend dinner in any year, Chef! A crispy, homemade potato rosti is crowned with fresh greens, cooling cucumber, sharp radish rounds, baby onion & delicate trout ribbons. Served with a dill-infused drizzle of crème fraîche.
Serving guide
Choose your portion size.
PREP THE Potato
Grate the Potato and place in a clean tea towel with a pinch of salt. Leave it to sit for 5-10 minutes while the salt draws out some of the moisture.
FOR CRUNCH & FRESHNESS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche into a small bowl and mix through ¾ of the dill and some seasoning. Set aside.
READY THE ROSTI
Close up the tea towel with the Potato inside, and tightly squeeze out as much liquid from the potato as possible. Discard the liquid. Transfer the potato to a clean bowl. Add the flour, ½ [1]|#7DA0D7 egg and seasoning. Mix until combined. Set aside.
FRY, FLIP & FRY
Return the pan to medium-high heat with a drizzle of oil. Roughly divide the batter into 2 [4]|#7DA0D7 equal parts. Add enough for 1 rösti to the hot pan and spread out until about 5mm thin. Use the back of a spoon or a spatula to flatten in the pan. Fry until golden brown, 2-3 minutes per side. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rösti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rösti back into the pan, so the uncooked side is on the base of the pan. Fry further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat with the remaining batter.
DILL-ICIOUS, CHEF
Plate up the golden röstis, topped with the green leaves, Cucumber, radish and onion. Add the trout ribbons and finish off with dollops of the dill-crème fraîche. DIg in, Chef!
PREP THE Potato
Grate the Potato and place in a clean tea towel with a pinch of salt. Leave it to sit for 5-10 minutes while the salt draws out some of the moisture.
FOR CRUNCH & FRESHNESS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche into a small bowl and mix through ¾ of the dill and some seasoning. Set aside.
READY THE ROSTI
Close up the tea towel with the Potato inside, and tightly squeeze out as much liquid from the potato as possible. Discard the liquid. Transfer the potato to a clean bowl. Add the flour, ½ [1]|#7DA0D7 egg and seasoning. Mix until combined. Set aside.
FRY, FLIP & FRY
Return the pan to medium-high heat with a drizzle of oil. Roughly divide the batter into 2 [4]|#7DA0D7 equal parts. Add enough for 1 rösti to the hot pan and spread out until about 5mm thin. Use the back of a spoon or a spatula to flatten in the pan. Fry until golden brown, 2-3 minutes per side. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rösti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rösti back into the pan, so the uncooked side is on the base of the pan. Fry further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat with the remaining batter.
DILL-ICIOUS, CHEF
Plate up the golden röstis, topped with the green leaves, Cucumber, radish and onion. Add the trout ribbons and finish off with dollops of the dill-crème fraîche. DIg in, Chef!
PREP THE Potato
Grate the Potato and place in a clean tea towel with a pinch of salt. Leave it to sit for 5-10 minutes while the salt draws out some of the moisture.
FOR CRUNCH & FRESHNESS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche into a small bowl and mix through ¾ of the dill and some seasoning. Set aside.
READY THE ROSTI
Close up the tea towel with the Potato inside, and tightly squeeze out as much liquid from the potato as possible. Discard the liquid. Transfer the potato to a clean bowl. Add the flour, 1½ [2]|#7DA0D7 eggs and seasoning. Mix until combined. Set aside.
FRY, FLIP & FRY
Return the pan to medium-high heat with a drizzle of oil. Roughly divide the batter into 6 [8]|#7DA0D7 equal parts. Add enough for 1 rösti to the hot pan and spread out until about 5mm thin. Use the back of a spoon or a spatula to flatten in the pan. Fry until golden brown, 2-3 minutes per side. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rösti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rösti back into the pan, so the uncooked side is on the base of the pan. Fry further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat with the remaining batter.
DILL-ICIOUS, CHEF
Plate up the golden röstis, topped with the green leaves, Cucumber, radish and onion. Add the trout ribbons and finish off with dollops of the dill-crème fraîche. Dig in, Chef!
PREP THE Potato
Grate the Potato and place in a clean tea towel with a pinch of salt. Leave it to sit for 5-10 minutes while the salt draws out some of the moisture.
FOR CRUNCH & FRESHNESS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche into a small bowl and mix through ¾ of the dill and some seasoning. Set aside.
READY THE ROSTI
Close up the tea towel with the Potato inside, and tightly squeeze out as much liquid from the potato as possible. Discard the liquid. Transfer the potato to a clean bowl. Add the flour, 1½ [2]|#7DA0D7 eggs and seasoning. Mix until combined. Set aside.
FRY, FLIP & FRY
Return the pan to medium-high heat with a drizzle of oil. Roughly divide the batter into 6 [8]|#7DA0D7 equal parts. Add enough for 1 rösti to the hot pan and spread out until about 5mm thin. Use the back of a spoon or a spatula to flatten in the pan. Fry until golden brown, 2-3 minutes per side. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rösti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rösti back into the pan, so the uncooked side is on the base of the pan. Fry further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat with the remaining batter.
DILL-ICIOUS, CHEF
Plate up the golden röstis, topped with the green leaves, Cucumber, radish and onion. Add the trout ribbons and finish off with dollops of the dill-crème fraîche. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R189.98
for 4 servings · R47.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Smoked Trout Ribbons needs 4Oak Smoked Trout Ribbons 50 g R77.99 · whole pack (size can't be divided)R77.99
Shopping
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Frequently Asked Questions
What is the preparation time for Smoked Trout Ribbon & Potato Rösti?
The preparation time for Smoked Trout Ribbon & Potato Rösti with dill crème fraîche is between 35 and 50 minutes.
What is the total time required to make Smoked Trout Ribbon & Potato Rösti with dill crème fraîche?
The total time required to make Smoked Trout Ribbon & Potato Rösti with dill crème fraîche is between 40 and 55 minutes.
How many servings does Smoked Trout Ribbon & Potato Rösti provide?
4 servings
What are the main ingredients in Smoked Trout Ribbon & Potato Rösti?
Almonds, Creme Fraiche, Cucumber, Fish, Fresh Dill, Green Leaves, Pickled Onions, Potato, Radish, Self-raising Flour, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout Ribbon & Potato Rösti?
Calories: 525, Carbs: 47 grams, Fat: grams, Protein: 24.1 grams, Sugar: 6.4 grams, Salt: 1226 grams
How do I prepare Smoked Trout Ribbon & Potato Rösti?
DILL-ICIOUS, CHEF: Plate up the golden röstis, topped with the green leaves, cucumber, radish and onion. Add the trout ribbons and finish off with dollops of the dill-crème fraîche. DIg in, Chef! FRY, FLIP & FRY: Return the pan to medium-high heat with a drizzle of oil. Roughly divide the batter into 2 [4]|#7DA0D7 equal parts. Add enough for 1 rösti to the hot pan and spread out until about 5mm thin. Use the back of a spoon or a spatula to flatten in the pan. Fry until golden brown, 2-3 minutes per side. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rösti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rösti back into the pan, so the uncooked side is on the base of the pan. Fry further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat with the remaining batter. READY THE ROSTI: Close up the tea towel with the potato inside, and tightly squeeze out as much liquid from the potato as possible. Discard the liquid. Transfer the potato to a clean bowl. Add the flour, ½ [1]|#7DA0D7 egg and seasoning. Mix until combined. Set aside. FOR CRUNCH & FRESHNESS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the crème fraîche into a small bowl and mix through ¾ of the dill and some seasoning. Set aside. PREP THE POTATO: Grate the potato and place in a clean tea towel with a pinch of salt. Leave it to sit for 5-10 minutes while the salt draws out some of the moisture.
What should be prepared from my kitchen to make Smoked Trout Ribbon & Potato Rösti?
Almonds, Creme Fraiche, Cucumber, Fish, Fresh Dill, Green Leaves, Pickled Onions, Potato, Radish, Self-raising Flour, Smoked Trout Ribbons
How many calories does Smoked Trout Ribbon & Potato Rösti have?
525 calories
How much fat content does Smoked Trout Ribbon & Potato Rösti have?
grams