recipe of ultimate Veggie rosti with smoked trout

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veggie rosti with smoked trout. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veggie rosti with smoked trout is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veggie rosti with smoked trout is something that I’ve loved my entire life.

Table of Contents


  • 2 (about 600g) Coles Royal Blue Washed Potatoes or Red Royale Potatoes, coarsely grated
  • 1 brown onion, coarsely grated
  • 3 carrots, peeled, coarsely grated
  • 1 small (about 350g) gold sweet potato, peeled, coarsely grated
  • 2 tbs olive oil
  • 1/2 cup (120g) cr�me fra�che or sour cream
  • 1/2 cup (140g) Greek-style yoghurt
  • 1 lime, rind finely grated, juiced
  • 2 cups watercress sprigs
  • 6 radishes, thinly sliced
  • 1/4 cup (50g) baby capers
  • 300g Coles Beechwood Smoked Trout


  • Step 1
    Preheat oven to 200�C. Place the potato, onion and carrot in a colander and use your hands to squeeze out as much liquid as possible. Transfer to a large bowl. Add the sweet potato and oil and stir to combine. Season.
  • Step 2
    Spray a 30cm x 40cm baking tray with olive oil spray. Spread vegetable mixture over prepared tray. Spray with olive oil spray. Bake for 30-35 mins or until rosti is golden and edges are crisp.
  • Step 3
    Meanwhile, combine cr�me fra�che or sour cream, yoghurt, lime rind and lime juice in a small bowl. Season.
  • Step 4
    Combine the watercress, radish and capers in a medium bowl.
  • Step 5
    Use a spatula to break the rosti into large pieces and transfer to a serving platter. Top with the trout, watercress salad and cr�me fra�che mixture. Season.

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