Veggie Rosti With Smoked Trout

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.

Recipe Information

Serves

8 people

Preparation

15 minutes

Cooking

35 minutes

Difficulty

Moderate

Ingredients

2 (about 600g) Royal Blue or Red Royale potatoes, coarsely grated
1 brown onion, coarsely grated
3 carrots, peeled, coarsely grated
1 small (about 350g) gold sweet potato, peeled, coarsely grated
2 tbsp olive oil
1/2 cup (120g) crème fraîche or sour cream
1/2 cup (140g) Greek-style yoghurt
1 lime, rind finely grated, juiced
2 cups watercress sprigs
6 radishes, thinly sliced
1/4 cup (50g) baby capers
300g smoked trout

Steps

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.
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.
Meanwhile, in a small bowl, combine crème fraîche (or sour cream), Greek yoghurt, lime rind, and lime juice. Season with salt and pepper.
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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