Ocean trout tartare with potato rösti

Ocean trout tartare with potato rösti

From
Bitesize Savoury
Makes
20
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
500g potatoes
4 spring onions, thinly sliced
sea salt and freshly ground black pepper
vegetable oil, for shallow-frying
250g piece of skinless ocean trout fillet, pin-boned
2 tablespoons lime juice
wasabi paste, for spreading
2 tablespoons pickled ginger, finely diced
snipped chives, for garnish

Method

  1. Peel and finely grate the potatoes. Wrap in a kitchen towel and wring out to remove excess moisture. Transfer to a small bowl, combine with the spring onion and season with salt and pepper. Roll about 2 tablespoons of mixture into tight balls, then flatten into patties.
  2. Heat 5 mm oil in a large, heavy-based frying pan over medium heat, add the rösti, in batches, and cook until golden on both sides. Remove, drain on kitchen paper and keep warm.
  3. Finely dice the ocean trout, combine with the lime juice and season. To serve, spread a little wasabi over each rösti, top with 1 heaped teaspoon of trout tartare and garnish with the pickled ginger and chives.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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