Veggie Rosti With Smoked Trout

Savour Veggie Rosti with Smoked Trout—crispy, fresh, and made with premium smoked trout from Pearl Seafoods. A delicious, easy-to-make meal. Order online today!

Veggie Rosti With Smoked Trout displayed on plate.
Serves
8 people
Prep
15 minutes
Cook
35 minutes
Difficulty
Medium

About This Recipe

Savour the perfect balance of flavours with this veggie rosti topped with smoked trout. Crispy, golden vegetable rosti provides a satisfying base for rich, smoky trout, making it an ideal breakfast or brunch option. Crafted with fresh ingredients, this recipe is both wholesome and delicious. Order premium smoked trout online from Pearl Seafoods and enjoy convenient delivery across Australia, bringing the taste of quality smoked seafood to your table with ease.

Ingredients

  1. 4 large potatoes, grated
  2. 2 medium onions, grated
  3. 2 medium carrots, grated
  4. 2 medium sweet potatoes, grated
  5. 2 tablespoons olive oil, plus extra for spraying
  6. Salt and pepper, to taste
  7. 1/2 cup crème fraîche (or sour cream)
  8. 1/2 cup Greek yogurt
  9. Zest and juice of 1 lime
  10. 1 bunch watercress, chopped
  11. 4 radishes, thinly sliced
  12. 2 tablespoons capers
  13. 400g smoked trout

Method

  1. Preheat oven to 200°C. Place the grated potato, onion, and carrot in a colander, and use your hands to squeeze out as much liquid as possible. Transfer to a large bowl, then add the sweet potato and olive oil. Stir to combine and season with salt and pepper.
  2. Spray a 30cm x 40cm baking tray with olive oil spray. Spread the vegetable mixture evenly over the prepared tray and spray the top with olive oil. Bake for 30-35 minutes, or until the rosti is golden and edges are crisp.
  3. Meanwhile, in a small bowl, combine crème fraîche (or sour cream), Greek yoghurt, lime rind, and lime juice. Season with salt and pepper.
  4. In a medium bowl, toss together the watercress, radish, and capers to create the salad.Use a spatula to break the rosti into large pieces and arrange them on a serving platter. Top with smoked trout, the watercress salad, and dollops of the crème fraîche mixture. Season to taste and serve.
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