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Beetroot Rosti with Smoked Trout and Dill Cream
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Rösti is originally a Swiss potato dish, but the addition of beetroot and dill gives this colourful oven-baked version a wonderful Eastern European flavour.
Serves: 6 as a starter
Make and cook the rösti several hours in advance. Reheat in a hot oven for 5 minutes before serving.
A ripe, zesty New World Sauvignon Blanc, for example Oxford Landing Sauvignon Blanc, South Australia (an April Wine of the Month), is a good foil for the smoky fish.
Typical values per serving:
This recipe was first published in April 2005.