Tom Walton’s Cured Ocean Trout & Potato Rosti with Birch & Waite Beetroot Relish & Poached Egg

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SERVES:

desiree potato, peeled, grated 2 medium

brown onion, finely sliced 1 small

plain flour 1/3 cup

Salt, pepper

olive oil 2 tbsp

sliced cured ocean trout 150 g

poached eggs, to serve 2

Small handful dill, to serve

Lemon wedges, to serve

Method

  1. Preheat an oven to 210°C.
  2. In a bowl combine onion, potato, flour, season well with salt and pepper and mix to combine.
  3. Place 2 x 22cm non-stick frying pan over a medium/high heat. Add 1 tbsp of oil to each and divide the mix evenly between pans, pressing flat and evenly.
  4. Cook for 3 minutes, until golden, then flip, continue to cook for 2 minutes and transfer the pans with the rosti to the oven for 5 minutes to cook all the way through and nicely golden.
  5. Cut cooked rosti into quarters, spooning Birch & Waite Beetroot Relish over each piece and topping with a little ocean trout.
  6. Garnish with dill and serve with poached eggs placed in the middle and a light seasoning on the egg and a drizzle of olive oil.

Recipe created by Tom Walton for Birch & Waite.

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