Potato rosti with smoked trout

Crunchy potato rosti is perfectly paired with smoked trout and tangy dill cream.

Recipe «Potato rosti with smoked trout» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 800g sebago potatoes, peeled, 2 tbsp vegetable oil, 50g baby rocket, 250g sliced smoked trout, 2 gherkins, finely chopped , 2 tbsp chopped fresh dill sprigs, 2 tsp drained capers, chopped, 2 tbsp extra-light sour cream , 2 tbsp lemon juice.

Ingredients:

• 800g sebago potatoes, peeled 
• 2 tbsp vegetable oil 
• 50g baby rocket 
• 250g sliced smoked trout 
• 2 gherkins, finely chopped 
• 2 tbsp chopped fresh dill sprigs 
• 2 tsp drained capers, chopped 
• 2 tbsp extra-light sour cream 
• 2 tbsp lemon juice 

Instructions

1. Using a vegetable peeler, slice potatoes into thin ribbons. Squeeze out excess moisture.
2. Heat 2 teaspoons oil in a large frying pan over medium heat. Add one-quarter of the potato. Flatten with a spatula. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and potato.
3. Meanwhile, make Dill cream: Place gherkin, dill, capers, sour cream and lemon juice in a bowl.
4. Place potato roti on plates. Top with rocket and trout. Serve with dill cream.