It’s not every day you can look forward to an extra crispy, extra delicious potato rosti. Layered with a smear of dill-infused crème fraîche, smoky trout, oven roasted beets, fresh greens, and nutty almonds. Finished with zesty lemon juice, plus dollops of Pesto Princess Basil Pesto with cooling cucumber.
Smoked Trout Ribbon & Potato Rosti
Smoked Trout Ribbon & Potato Rosti
with dill crème fraîche
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot Chunks
- Creme Fraiche
- Cucumber
- Fish
- Fresh Dill
- Lemon Juice
- Pesto Princess Basil Pesto
- Potato
- Salad Leaves
- Self-raising Flour
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Tea Towel
- Paper Towel
UN-BEETABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
AND NOW… THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GRATE JOB, CHEF!
Grate the rinsed 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 the flour, 1 egg, 1 tbsp of oil, and seasoning. Mix until combined. Set aside.
DILL-ICIOUS DRIZZLES
Place the crème fraîche into a small bowl and mix through ¾ of the chopped dill and seasoning. Set aside. In a bowl, loosen the pesto with olive oil until drizzling consistency. Add the diced Cucumber to the loosened pesto, toss to combine, and season.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. Once hot, add the rosti batter and form into one round rosti, about 5mm thin. 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 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 further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel.
THE ROSTI IS READY!
Plate up a crispy, golden Potato rosti. Smear with the dill crème fraîche. Top with the roasted beetroot, the shredded Salad Leaves, the Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons, and scatter over the Cucumber & pesto. Drizzle over the Lemon Juice (to taste) and sprinkle over the remaining dill and the toasted Almonds. Gorgeous, Chef!
Beetroot Chunks - 200g
Almonds - 10g
Potato - 200g
Self-raising Flour - 20ml
Crème Fraîche - 50ml
Fresh Dill - 3g
Pesto Princess Basil Pesto - 20ml
Cucumber - 100g
Salad Leaves - 20g
Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 1 pack
Lemon Juice - 10ml
UN-BEETABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
AND NOW… THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GRATE JOB, CHEF!
Grate the rinsed 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 the flour, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Set aside.
DILL-ICIOUS DRIZZLES
Place the crème fraîche into a small bowl and mix through ¾ of the chopped dill and seasoning. Set aside. In a bowl, loosen the pesto with olive oil until drizzling consistency. Add the diced Cucumber to the loosened pesto, toss to combine, and season.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. Once hot, add ½ the rosti batter and form into one round rosti, about 5mm thin. 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 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 further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process until you have 2 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato rosti. Smear with the dill crème fraîche. Top with the roasted beetroot, the shredded Salad Leaves, the Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons, and scatter over the Cucumber & pesto. Drizzle over the Lemon Juice (to taste) and sprinkle over the remaining dill and the toasted Almonds. Gorgeous, Chef!
Beetroot Chunks - 400g
Almonds - 20g
Potato - 400g
Self-raising Flour - 40ml
Crème Fraîche - 100ml
Fresh Dill - 5g
Pesto Princess Basil Pesto - 40ml
Cucumber - 200g
Salad Leaves - 40g
Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 2 packs
Lemon Juice - 20ml
UN-BEETABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
AND NOW… THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GRATE JOB, CHEF!
Grate the rinsed 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 the flour, 3 eggs, 3 tbsp of oil, and seasoning. Mix until combined. Set aside.
DILL-ICIOUS DRIZZLES
Place the crème fraîche into a small bowl and mix through ¾ of the chopped dill and seasoning. Set aside. In a bowl, loosen the pesto with olive oil until drizzling consistency. Add the diced Cucumber to the loosened pesto, toss to combine, and season.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. Once hot, add ⅓ of the rosti batter and form into one round rosti, about 5mm thin. 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 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 further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process until you have 3 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato rosti. Smear with the dill crème fraîche. Top with the roasted beetroot, the shredded Salad Leaves, the Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons, and scatter over the Cucumber & pesto. Drizzle over the Lemon Juice (to taste) and sprinkle over the remaining dill and the toasted Almonds. Gorgeous, Chef!
Beetroot Chunks - 600g
Almonds - 30g
Potato - 600g
Self-raising Flour - 60ml
Crème Fraîche - 150ml
Fresh Dill - 8g
Pesto Princess Basil Pesto - 60ml
Cucumber - 300g
Salad Leaves - 60g
Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 3 packs
Lemon Juice - 30ml
UN-BEETABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
AND NOW… THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GRATE JOB, CHEF!
Grate the rinsed 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 the flour, 4 eggs, 4 tbsp of oil, and seasoning. Mix until combined. Set aside.
DILL-ICIOUS DRIZZLES
Place the crème fraîche into a small bowl and mix through ¾ of the chopped dill and seasoning. Set aside. In a bowl, loosen the pesto with olive oil until drizzling consistency. Add the diced Cucumber to the loosened pesto, toss to combine, and season.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. Once hot, add ¼ of the rosti batter and form into one round rosti, about 5mm thin. 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 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 further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process until you have 4 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato rosti. Smear with the dill crème fraîche. Top with the roasted beetroot, the shredded Salad Leaves, the Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons, and scatter over the Cucumber & pesto. Drizzle over the Lemon Juice (to taste) and sprinkle over the remaining dill and the toasted Almonds. Gorgeous, Chef!
Beetroot Chunks - 800g
Almonds - 40g
Potato - 800g
Self-raising Flour - 80ml
Crème Fraîche - 200ml
Fresh Dill - 10g
Pesto Princess Basil Pesto - 80ml
Cucumber - 400g
Salad Leaves - 80g
Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 4 packs
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Smoked Trout Ribbon & Potato Rosti?
The preparation time for Smoked Trout Ribbon & Potato Rosti with dill crème fraîche is between 30 and 50 minutes.
What is the total time required to make Smoked Trout Ribbon & Potato Rosti with dill crème fraîche?
The total time required to make Smoked Trout Ribbon & Potato Rosti with dill crème fraîche is between 40 and 60 minutes.
How many servings does Smoked Trout Ribbon & Potato Rosti provide?
4 servings
What are the main ingredients in Smoked Trout Ribbon & Potato Rosti?
Almonds, Beetroot Chunks, Creme Fraiche, Cucumber, Fish, Fresh Dill, Lemon Juice, Pesto Princess Basil Pesto, Potato, Salad Leaves, Self-raising Flour, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout Ribbon & Potato Rosti?
Calories: 692, Carbs: 63 grams, Fat: grams, Protein: 25.2 grams, Sugar: 8 grams, Salt: 1044 grams
How do I prepare Smoked Trout Ribbon & Potato Rosti?
THE ROSTI IS READY!: Plate up a crispy, golden potato rosti. Smear with the dill crème fraîche. Top with the roasted beetroot, the shredded salad leaves, the smoked trout ribbons, and scatter over the cucumber & pesto. Drizzle over the lemon juice (to taste) and sprinkle over the remaining dill and the toasted almonds. Gorgeous, Chef! SPUDTACULAR: Return the pan to medium-high heat with a drizzle of oil. Once hot, add ½ the rosti batter and form into one round rosti, about 5mm thin. 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 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 further until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process until you have 2 rostis. DILL-ICIOUS DRIZZLES: Place the crème fraîche into a small bowl and mix through ¾ of the chopped dill and seasoning. Set aside. In a bowl, loosen the pesto with olive oil until drizzling consistency. Add the diced cucumber to the loosened pesto, toss to combine, and season. GRATE JOB, CHEF!: Grate the rinsed 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 the flour, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Set aside. AND NOW… THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. UN-BEETABLE: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Smoked Trout Ribbon & Potato Rosti?
Almonds, Beetroot Chunks, Creme Fraiche, Cucumber, Fish, Fresh Dill, Lemon Juice, Pesto Princess Basil Pesto, Potato, Salad Leaves, Self-raising Flour, Smoked Trout Ribbons
How many calories does Smoked Trout Ribbon & Potato Rosti have?
692 calories
How much fat content does Smoked Trout Ribbon & Potato Rosti have?
grams
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