Serves 6

For The Rosti

• 3 large potatoes, peeled
• salt and ground black pepper
• 2 tbsp butter

For The Topping

• 200g cultured cream/crême fraîche
• 1 tbsp creamed horseradish
• 120g smoked trout ribbons
• sea salt and black pepper

1 Grate potatoes into a sieve set over a bowl and leave to stand for 10 minutes. Season the grated potatoes well.
2 Heat a little butter in a large frying pan over medium-high heat. Drop spoonfuls of potato mixture into the pan, flattening slightly with the back of a spoon to form a circle. Cook for 2–3 minutes on each side until golden brown. Remove from pan and drain on paper towel.
3 Stir together the cultured cream or crême fraîche and horseradish.
4 To Assemble Top each rosti with a dollop of the cultured cream mixture, then layer on the trout ribbons; sprinkle with black pepper.
5 To Serve Serve immediately with fresh pea shoots or chives to garnish.

Text and image: Fairlady