eCook Meal
Smoked Trout Ribbon & Potato Rosti
with dill crème fraîche
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.
Serving guide
Choose your portion size.
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 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!
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 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!
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 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!
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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.18
for 4 servings · R48.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Smoked Trout Ribbons needs 4 packsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Self-raising Flour needs 80 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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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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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Creme Fraiche, Cucumber, Dill, Fish, 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?
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 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! 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. 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.
What should be prepared from my kitchen to make Smoked Trout Ribbon & Potato Rosti?
Almonds, Beetroot, Creme Fraiche, Cucumber, Dill, Fish, 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