Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream
Ingredients
Rosti
- 400 grams waxy or floury potatoes, scrubbed and grated
- 700 grams orange kumara, washed, peeled and grated
- 1 teaspoon sea salt
- ¾ cup sauerkraut
- 1 free-range size 7 egg
- ½ cup tapioca flour or spelt flour or regular wheat flour
- cracked black pepper
Horseradish cream
- 100 grams crème fraîche
- 1 rounded teaspoon prepared horseradish
To serve
- 100 grams watercress leaves, woody stem removed
- 1 fennel bulb, sliced very thinly (retain fronds for garnishing)
- 300 grams smoked fish, remove any skin or bones
- lemon wedges and olive oil, for drizzling (if desired)
Instructions
- 1
Rosti - Preheat oven to 180°C.
- 2
Rosti - Combine the potato, kumara and salt in a bowl. Stir well. Leave to sit for 15 minutes. Squeeze handfuls at a time to remove as much moisture as possible. Place into a new bowl. Add the sauerkraut, egg and flour. Mix well. Add a generous grind of cracked black pepper. Divide the mixture into 4 even portions.
- 3
Rosti - Heat a generous glug of oil in a sauté pan over a medium / high heat. Cook one portion of the kumara / potato mixture at a time until golden brown on each side. The rosti can be delicate so take care when flipping. Repeat until all the mixture is used. Place the rosti on a tray lined with baking paper. Bake for 10-15 minutes until cooked through.
- 4
Horseradish cream - Mix together the crème fraîche and horseradish, season well.
- 5
To serve - Toss the watercress and fennel together. Break the smoked fish into chunks. Top each rosti with salad and a generous dollop of the horseradish sauce. Place chunks of fish on top and sprinkle with finely chopped fennel fronds. Serve with a lemon wedge and a drizzle of olive oil.
