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
- 1 pack of smoked trout fillets
- 2 tbsp of capers, fried in hot oil for a couple of minutes
- Pre heat oven to 200 degrees (fan).
- 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.
- 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.
- 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.
- While the rosti cool, make the mayo by adding all of the ingredients into a small pot and stir well to combine.
- To serve, add a trout fillet to each plate. Add 3 rosti and a dollop of mayo, finish by sprinkling over the crispy capers.