Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons horseradish cream
- 100grams butter, melted
- 1/3 cup sour cream
- 2tablespoons flat-leaf parsley, chopped (to garnish)
- 2 parsnips, peeled
- 2 large potatoes, peeled
- 1 lemon, cut into wedges (to serve)
- 1tablespoons olive oil
- 1tablespoons lemon thyme leaves
- 1 hot smoked rainbow trout
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
24.5grams
Fat
41.5grams
Carbs
32.5grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Remove skin from trout and flake flesh, discarding bones. Combine sour cream and horseradish in a small bowl.
Step 2 of 5
Shred potatoes into a large bowl using a mandolin or fine shredder. Squeeze potato firmly with your hands to remove excess moisture. Shred parsnip and combine with potato. Reserve 1 tbs butter, then stir in the remainder with the lemon thyme. Season well.
Step 3 of 5
Preheat oven to 160°C.
Step 4 of 5
Heat oil and reserved butter in a large frying pan over medium heat. Add 1/4 cup mixture to the pan for each rosti, pressing down to flatten. Cook, in batches of about eight, for 3 minutes each side, turning carefully, until golden brown and crisp. Transfer to a baking tray and keep warm in the oven.
Step 5 of 5
Transfer rostis to serving plates, and top with trout and a dollop of horseradish cream. Serve garnished with parsley and lemon wedges.
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