• Starters

Potato Rosti with Smoked Trout

Preparation Time15 minutes
Cook Time10 minutes


  • 3 medium desiree potatoes (350 gm), peeled and coarsely grated
  • ½ tsp fine salt
  • 1 egg
  • 1 tbs plain flour
  • 20 gm melted butter
  • 1 tbsp olive oil
  • 250 gm cream cheese, softened
  • ½ cup sour cream
  • 2 tbs lemon juice
  • 2 tbs dill, finely chopped, plus extra to serve
  • 1 small shallot, finely chopped
  • Sea salt and freshly ground black pepper
  • 150 gm smoked trout


  • Mix potato with salt, place in colander and set aside for 10 minutes then squeeze out excess moisture. Transfer to a large bowl and add egg, flour and butter, mix well to combine.
  • Heat oil in teppanyaki plate or large frypan over medium-high heat, add spoonfuls of mixture and flattened slightly, cook for 2-3 minutes a side until golden and crisp, drain on paper towel and allow to cool. Repeat with remaining mixture.
  • In a bowl, mix together the cream cheese, sour cream, lemon juice, dill and shallot and mix well to combine and season well with salt and pepper.
  • Place rosti on serving platter, spoon over some cream cheese mixture and top with smoked salmon and fresh dill fronds.


Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au