A crispy potato rosti is topped with fresh tomato and salad leaves, pickled onions, dill crème fraîche and toasted sunflower seeds. Fancy breakfast for dinner? Count me in!
Smoked Trout & Potato Rosti
Smoked Trout & Potato Rosti
with dill crème fraîche & toasted sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Creme Fraiche
- Fish
- Fresh Dill
- Onion
- Onions
- Plum Tomato
- Plum Tomatoes
- Potato
- Red Wine Vinegar
- Salad Leaves
- Smoked Trout Ribbons
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tea Towel
- Sugar/Sweetener/Honey
- Paper Towel
- Grater
IN A PICKLE
In a bowl, place the red wine vinegar, 15ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, toss to coat, and set aside to pickle.
GRATERS GONNA GRATE
Grate the Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add a drizzle of oil and some seasoning. Toss until fully coated.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SPUDTACULAR
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add in the grated Potato and form into one round potato rosti, about 1cm thick. Fry for 3-5 minutes until golden brown. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the potato rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry for a further 3-5 minutes until golden brown. Remove from the heat and drain on some paper towel.
ALMOST THERE
In a small bowl, mix the créme fraîche, ½ the chopped dill and some seasoning. In a separate bowl, add the salad leaves and chopped tomato. Add a drizzle of olive oil and some seasoning. Toss until fully combined. Drain the pickling liquid from the Onion.
SIMPLE, SATISFYING DINNER
Plate up a crispy, golden Potato rosti. Top with the salad leaf and tomato salad. Sprinkle over the pickled onion and top with ribbons of smoked trout. Dollop over some dill créme fraîche and sprinkle with the toasted seeds and remaining dill. Gorgeous, Chef!
IN A PICKLE
In a bowl, place the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, toss to coat, and set aside to pickle.
GRATERS GONNA GRATE
Grate the Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add a drizzle of oil and some seasoning. Toss until fully coated.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SPUDTACULAR
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add in ½ the grated Potato and form into one round potato rosti, about 1cm thick. Fry for 3-5 minutes until golden brown. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the potato rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry for a further 3-5 minutes until golden brown. Remove from the heat and drain on some paper towel. Repeat this process until you have 2 rostis.
ALMOST THERE
In a small bowl, mix the créme fraîche, ½ the chopped dill and some seasoning. In a separate bowl, add the salad leaves and chopped tomato. Add a drizzle of olive oil and some seasoning. Toss until fully combined. Drain the pickling liquid from the Onion.
SIMPLE, SATISFYING DINNER
Plate up a crispy, golden Potato rosti. Top with the salad leaf and tomato salad. Sprinkle over the pickled onion and top with ribbons of smoked trout. Dollop over some dill créme fraîche and sprinkle with the toasted seeds and remaining dill. Gorgeous, Chef!
IN A PICKLE
In a bowl, place the red wine vinegar, 45ml of water and 30ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, toss to coat, and set aside to pickle.
GRATERS GONNA GRATE
Grate the Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add a drizzle of oil and some seasoning. Toss until fully coated.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SPUDTACULAR
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add in ⅓ the grated Potato and form into one round potato rosti, about 1cm thick. Fry for 3-5 minutes until golden brown. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the potato rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry for a further 3-5 minutes until golden brown. Remove from the heat and drain on some paper towel. Repeat this process until you have 3 rostis.
ALMOST THERE
In a small bowl, mix the créme fraîche, ½ the chopped dill and some seasoning. In a separate bowl, add the salad leaves and chopped tomato. Add a drizzle of olive oil and some seasoning. Toss until fully combined. Drain the pickling liquid from the Onion.
SIMPLE, SATISFYING DINNER
Plate up a crispy, golden Potato rosti. Top with the salad leaf and tomato salad. Sprinkle over the pickled onion and top with ribbons of smoked trout. Dollop over some dill créme fraîche and sprinkle with the toasted seeds and remaining dill. Gorgeous, Chef!
IN A PICKLE
In a bowl, place the red wine vinegar, 60ml of water and 35ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, toss to coat, and set aside to pickle.
GRATERS GONNA GRATE
Grate the Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add a drizzle of oil and some seasoning. Toss until fully coated.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SPUDTACULAR
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add in ¼ of the grated Potato and form into one round potato rosti, about 1cm thick. Fry for 3-5 minutes until golden brown. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the potato rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry for a further 3-5 minutes until golden brown. Remove from the heat and drain on some paper towel. Repeat this process until you have 4 rostis.
ALMOST THERE
In a small bowl, mix the créme fraîche, ½ the chopped dill and some seasoning. In a separate bowl, add the salad leaves and chopped tomato. Add a drizzle of olive oil and some seasoning. Toss until fully combined. Drain the pickling liquid from the Onion.
SIMPLE, SATISFYING DINNER
Plate up a crispy, golden Potato rosti. Top with the salad leaf and tomato salad. Sprinkle over the pickled onion and top with ribbons of smoked trout. Dollop over some dill créme fraîche and sprinkle with the toasted seeds and remaining dill. Gorgeous, Chef!
Frequently Asked Questions
What is the preparation time for Smoked Trout & Potato Rosti?
The preparation time for Smoked Trout & Potato Rosti with dill crème fraîche & toasted sunflower seeds is between 10 and 25 minutes.
What is the total time required to make Smoked Trout & Potato Rosti with dill crème fraîche & toasted sunflower seeds?
The total time required to make Smoked Trout & Potato Rosti with dill crème fraîche & toasted sunflower seeds is between 20 and 35 minutes.
How many servings does Smoked Trout & Potato Rosti provide?
4 servings
What are the main ingredients in Smoked Trout & Potato Rosti?
Creme Fraiche, Fish, Fresh Dill, Onion, Onions, Plum Tomato, Plum Tomatoes, Potato, Red Wine Vinegar, Salad Leaves, Smoked Trout Ribbons, Sunflower Seeds
What is the nutritional information of Smoked Trout & Potato Rosti?
Calories: 501, Carbs: 49 grams, Fat: grams, Protein: 26 grams, Sugar: 11.2 grams, Salt: 46 grams
How do I prepare Smoked Trout & Potato Rosti?
TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. IN A PICKLE: In a bowl, place the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, toss to coat, and set aside to pickle. SPUDTACULAR: Return the pan to a medium-high heat with a drizzle of oil. Once hot, add in ½ the grated potato and form into one round potato rosti, about 1cm thick. Fry for 3-5 minutes until golden brown. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the potato rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry for a further 3-5 minutes until golden brown. Remove from the heat and drain on some paper towel. Repeat this process until you have 2 rostis. GRATERS GONNA GRATE: Grate the potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add a drizzle of oil and some seasoning. Toss until fully coated. ALMOST THERE: In a small bowl, mix the créme fraîche, ½ the chopped dill and some seasoning. In a separate bowl, add the salad leaves and chopped tomato. Add a drizzle of olive oil and some seasoning. Toss until fully combined. Drain the pickling liquid from the onion. SIMPLE, SATISFYING DINNER: Plate up a crispy, golden potato rosti. Top with the salad leaf and tomato salad. Sprinkle over the pickled onion and top with ribbons of smoked trout. Dollop over some dill créme fraîche and sprinkle with the toasted seeds and remaining dill. Gorgeous, Chef!
What should be prepared from my kitchen to make Smoked Trout & Potato Rosti?
Creme Fraiche, Fish, Fresh Dill, Onion, Onions, Plum Tomato, Plum Tomatoes, Potato, Red Wine Vinegar, Salad Leaves, Smoked Trout Ribbons, Sunflower Seeds
How many calories does Smoked Trout & Potato Rosti have?
501 calories
How much fat content does Smoked Trout & Potato Rosti have?
grams
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