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    Autumn Rosti with Smoked Trout

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    Autumn Rosti with Smoked Trout

    • Gluten Free
    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 25g butter, melted
    • 1 medium sweet potato, peeled
    • 1 large potato such as Desiree, peeled
    • ½ small swede, peeled
    • 1 small parsnip, peeled
    • ¼ tsp ground nutmeg
    • 2 tbsp chopped thyme
    • 4 tbsp fromage frais
    • 2 x 125g pack hot-smoked trout


    1. Preheat the oven to 200°C, gas mark 6. Grease and line two baking sheets.
    2. Cut the vegetables in half and parboil in boiling water for 4 minutes. Drain and leave until cool enough to handle. Grate the vegetables on the coarse side of a grater. Add the butter and ground nutmeg. Season to taste.
    3. Mix the vegetables together and divide into 12 rounds. Place on the greased baking sheets and press each one down firmly to flatten. Bake in the oven for 15-20 minutes or until crisp and golden brown.
    4. Mix the thyme and fromage frais together and season. Divide the rosti between four dinner plates and arrange some flaked smoked trout on top. Finish with a spoonful of the fromage frais to serve.

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