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!
Red Wine Vinegar - 15ml
Onion - 1
Potato - 200g
Sunflower Seeds - 5g
Crème Fraîche - 30ml
Fresh Dill - 3g
Salad Leaves - 20g
Plum Tomato - 1
Smoked Trout Ribbons - 80g
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!
Red Wine Vinegar - 30ml
Onion - 1
Potato - 400g
Sunflower Seeds - 10g
Crème Fraîche - 65ml
Fresh Dill - 5g
Salad Leaves - 40g
Plum Tomatoes - 2
Smoked Trout Ribbons - 120g
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!
Red Wine Vinegar - 45ml
Onions - 2
Potato - 600g
Sunflower Seeds - 15g
Crème Fraîche - 85ml
Fresh Dill - 8g
Salad Leaves - 60g
Plum Tomatoes - 3
Smoked Trout Ribbons - 180g
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!
Red Wine Vinegar - 60ml
Onions - 2
Potato - 800g
Sunflower Seeds - 20g
Crème Fraîche - 125ml
Fresh Dill - 10g
Salad Leaves - 80g
Plum Tomatoes - 4
Smoked Trout Ribbons - 240g
Woolies Products in this dish
