This is an easy tasty little supper or warm lunch. Rosti are a great way of using up left over potatoes. We are really lucky  as we have a really nice smokery near to us who make the most amazing smoked trout. I first tried crispy capers in my octopus dish and I love the texture, they also puff up and look like flowers. I had some of the herbs left over so I decided to jazz up some mayo. All the flavours and textures work so well together and the combination is really comforting like a fish pie but much healthier.

Ingredients (serves 2)

For the rosti

• 3 medium potatoes, peeled and halved
• 1 1/2 tbsp dill, finely chopped
• 1 1/2 tbsp chives, chopped
• 2 tbsp whole grain mustard
• 1 egg, beaten
• sea salt and pepper

For the mayo

• 3 tbsp light mayonnaise
• 2 tbsp dijon mustard
• 1 tbsp lemon juice (I used bottled)
• 1 tsp chopped chives
• 1 tsp chopped dill

To serve

• 1 pack of smoked trout fillets
• 2 tbsp of capers, fried in hot oil for a couple of minutes

Directions

1. Pre heat oven to 200 degrees (fan).
2. Place the potatoes into a saucepan, add some water. Bring to the boil then reduce to simmer and cook for 5 minutes. Drain and leave to cool.
3. Once cool enough to handle grate the potatoes into a large bowl and add the rest of the ingredients (season well). Use a fork to combine all the ingredients.
4. Grease a muffin tray really well. Add a heaped spoonful of the rosti mixture and press down, bake in the oven for about 20 minutes until golden on top.
5. While the rosti cool, make the mayo by adding all of the ingredients into a small pot and stir well to combine.
6. To serve, add a trout fillet to each plate. Add 3 rosti and a dollop of mayo, finish by sprinkling over the crispy capers.