potato rosti topped with smoked trout, poached eggs and caviar

You will need:

1 dobson potato per person

Salt & Pepper

1 tbsp cornflour per person

1 Extra egg

½ buxton smoked trout per person

2 eggs per person

1 jar Buxton Caviar

Vinegar

Olive Oil

Chives, finely chopped

 

 

Firstly fill the saucepan about 3⁄4 the way up the side with water, add a dash of vinegar and place over a moder- ated heat.

Grate the potatoes into the mixing bowl, add cornflour, salt, pepper and the extra egg.Heat oil in the frypan, spray egg ring or cookie cutter with oil. Place a handful of grated potato mix in the mould and shallow fry til golden brown.Turn and brown the other side.

Once the saucepan has started to simmer, crack in 2 eggs and allow to poach for 3 minutes.

 

To assemble:Place rosti on a plate (you may need two depending on the size of the egg ring/cutter you used) Cover with trout flesh, take care to ensure you remove all bones.Place eggs on top of trout. Garnish with trout caviar and chopped chives.For an utterly indulgent feast add a drizzle of hollandaise sauce.

 

By Paula Wadeson