For The Rosti
For The Topping
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