Rosti With Smoked Trout and Salsa Verde

Preparation Time: 15 mins

Cooking Time 30 Mins

Makes 32


1 small smoked trout

450g floury potatoes

2 Spring onions, thinly sliced

80ml olive oil

Salsa Verde

30g fresh flat-leaf parsley

30g fresh basil

1 tablespoon capers, drained

1 tablespoon chooped gherkin

2 anchovies, drained

1 clove garlic, chopped

2 teaspoons Dijon Mustard

60 ml olive oil

1 tablespoon lemon juice


  1. Remove the skin from trout, pull the flesh from the bones and flake into pieces
  2. To make the salsa verde, place the parsley, basil, capers, gherkin, anchovies, garlic and mustard in a food processor and blend untill finely chopped. While the motor is running, blend in the oil and lemon juice untill mixed together. Season with pepper
  3. To make the rosti, peel and coarsely grate the potatoes. Squeeze out as much liquid as possible. Put the flesh in a bowl with the spring onion and mix together. Heat the oil in a large heavy-based frying pan over medium-high heat. To cook the rosti, take heaped teaspoons of the potato mixture, add to the pan in batched and press down with an egg flip to help the potato stay together. Cook for 2-3 minutes each side, or untill crisp and golden. Drain on crumpled paper towels.
  4. Top each rosti with a reaspoon of salsa verde then some flakes of trout. Serve the dish either warm or at room temperature.

NOTE: The rosti can be made 8 hours in advance as long as it is kept in an airtight container that has been lined with paper towels. Reheat for 5 minutes in a moderate 180°C oven before serving.