Potato rosti with smoked trout and fennel
Level up your brunch game with this cripsy potato rosti, topped with smoked trout and fennel.
Serves 2
500g potatoes, peeled and grated
½ tsp sea salt
¼ tsp cracked black pepper
3 tbsp melted butter
1 tbsp olive oil
150g cold smoked trout slices
½ fennel bulb, finely sliced, fronds reserved
¼ cup celery leaves
2 heaped tbsp salmon roe
Preheat oven to 100C. Squeeze excess liquid from grated potato, place into a bowl, season with salt and pepper and stir through 1 tbsp melted butter.
Heat a medium frypan over low to medium heat, add 1 tbsp melted butter and ½ tbsp olive oil, add half the potato mixture and form into a rough, flat circle about 15cm in diameter.
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Cook for 10 minutes, or until golden and crisp, flip and cook for a further ten minutes. Transfer to an oven tray and place into the oven to keep warm.
Repeat with the remaining potato mixture.
To serve, place rosti onto plates and top with trout slices and fennel. Garnish with celery leaves and fennel fronds and finish with salmon roe.
This recipe first appeared in the March 2026 issue of SALIFE magazine.
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