- 1 celeriac bulb peeled and grated
- 2 eggs beaten with 1 tblsp. cream
- 1 bunch chives finely chopped
- salt & freshly ground pepper
- 1 250g tub crème fraiche
- 1 200g pack smoked trout
- 1 bunch fresh dill
Fold beaten eggs through grated celeriac and add chives, salt & pepper and a few leaves of chopped dill. Squeeze mix together into flat patties (the size will depend on whether you are serving the rosti as finger food, entrée stack or as a side to a main meal… fabulous with roast beef fillet, or char-grilled lamb cutlets) and shallow fry in a pan previously warmed with vegetable oil. Drain on paper towl. Spoon a small amount of crème fraiche on the rosti, cover with a piece of smoked trout and top with a leaf of dill. If serving as an entrée, follow the same instructions but stack another rosti on the top and serve on some dressed rocket leaves with wedge of lime on the side. If serving as a side to a meat dish you can present the rosti with the meat sliced over the top.