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Veggie rosti with smoked trout

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Add this veggie rosti with smoked trout to your entertaining menu. Easy to make, colourful and delicious, it’s a winner for everyone.

  • Serves8
  • Cook time35 minutes
  • Prep time15 minutes
Veggie rosti with smoked trout


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Meanwhile, combine crème fraîche or sour cream, yoghurt, lime rind and lime juice in a small bowl. Season.
  4. Step 4

    Combine the watercress, radish and capers in a medium bowl.
  5. 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.