What you’ll need …
3 medium desiree potatoes (350 gm), peeled and coarsely grated
½ tsp fine salt
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 (or smoked salmon if you prefer)
What to do …
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 a 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.