![](https://www.andico.com.au/wp-content/uploads/2019/05/Summer_Recipes2017_Potato-Rosti-with-Smoked-Trout.jpg)
Potato Rosti with Smoked Trout
Ingredients
- 3 medium desiree potatoes (350 gm), peeled and coarsely grated
- ½ tsp fine salt
- 1 egg
- 1 tbs plain flour
- 20 gm melted butter
- 1 tbsp olive oil
- 250 gm cream cheese, softened
- ½ cup sour cream
- 2 tbs lemon juice
- 2 tbs dill, finely chopped, plus extra to serve
- 1 small shallot, finely chopped
- Sea salt and freshly ground black pepper
- 150 gm smoked trout
Method
- Mix potato with salt, place in colander and set aside for 10 minutes then squeeze out excess moisture. Transfer to a large bowl and add egg, flour and butter, mix well to combine.
- Heat oil in teppanyaki plate or large frypan over medium-high heat, add spoonfuls of mixture and flattened slightly, cook for 2-3 minutes a side until golden and crisp, drain on paper towel and allow to cool. Repeat with remaining mixture.
- In a bowl, mix together the cream cheese, sour cream, lemon juice, dill and shallot and mix well to combine and season well with salt and pepper.
- Place rosti on serving platter, spoon over some cream cheese mixture and top with smoked salmon and fresh dill fronds.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au