Add this veggie rosti with smoked trout to your entertaining menu. Easy to make, colourful and delicious, it’s a winner for everyone.
Serves88
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
2 (about 600g) Coles Royal Blue Washed Potatoes 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 tbs olive oil
½ cup (120g) crème fraîche or sour cream
½ cup (140g) Greek-style yoghurt
1 lime, rind finely grated, juiced
2 cups watercress sprigs
6 radishes, thinly sliced
¼ cup (50g) baby capers
300g Coles Beechwood Smoked Trout
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the potato, onion and carrot in a colander and use your hands to squeeze out as much liquid as possible. Transfer to a large bowl. Add the sweet potato and oil and stir to combine. Season.
Step 2
Spray a 30cm x 40cm baking tray with olive oil spray. Spread vegetable mixture over prepared tray. Spray with olive oil spray. Bake for 30-35 mins or until rosti is golden and edges are crisp.
Step 3
Meanwhile, combine crème fraîche or sour cream, yoghurt, lime rind and lime juice in a small bowl. Season.
Step 4
Combine the watercress, radish and capers in a medium bowl.
Step 5
Use a spatula to break the rosti into large pieces and transfer to a serving platter. Top with the trout, watercress salad and crème fraîche mixture. Season.
2 (about 600g) Coles Royal Blue Washed Potatoes 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 tbs olive oil
½ cup (120g) crème fraîche or sour cream
½ cup (140g) Greek-style yoghurt
1 lime, rind finely grated, juiced
2 cups watercress sprigs
6 radishes, thinly sliced
¼ cup (50g) baby capers
300g Coles Beechwood Smoked Trout
Description
Add this veggie rosti with smoked trout to your entertaining menu. Easy to make, colourful and delicious, it’s a winner for everyone.
Method
Step 1
Preheat oven to 200°C. Place the potato, onion and carrot in a colander and use your hands to squeeze out as much liquid as possible. Transfer to a large bowl. Add the sweet potato and oil and stir to combine. Season.
Step 2
Spray a 30cm x 40cm baking tray with olive oil spray. Spread vegetable mixture over prepared tray. Spray with olive oil spray. Bake for 30-35 mins or until rosti is golden and edges are crisp.
Step 3
Meanwhile, combine crème fraîche or sour cream, yoghurt, lime rind and lime juice in a small bowl. Season.
Step 4
Combine the watercress, radish and capers in a medium bowl.
Step 5
Use a spatula to break the rosti into large pieces and transfer to a serving platter. Top with the trout, watercress salad and crème fraîche mixture. Season.
