Delicately infused with smoky tea aromas, this tea-smoked trout is a showstopper atop crisp, golden potato rösti. The dish is perfectly balanced with chives and horseradish cream, adding a fresh, peppery kick to each bite.
Light yet indulgent, this elegant combination is perfect for brunch, a special starter, or a refined main course. Serve it with a squeeze of lemon and a scattering of fresh herbs for a dish that’s as beautiful as it is delicious.
Tea-smoked trout on potato rosti with chive and horseradish cream
Ingredients
CREAM
- 250ml (1 cup) sour cream
- juice of 1 lemon
- 15ml (1 tbsp) wholegrain mustard
- 15ml (1 tbsp) horseradish sauce
- salt and freshly ground black pepper, to taste
- a handful of fresh chives, snipped
- 225g rice
- 225g sugar
- 8 tea bags
- salt and freshly ground black pepper, to taste
- 4 trout fillets
- 8 large potatoes, unpeeled
- butter, for frying
- rocket, fresh chives or dill, to garnish
Instructions
For the cream, beat the sour cream, lemon juice, mustard and horseradish sauce with an electric beater until almost thick. Season and stir in the chives. Chill until set, about 1 hour.
Line a wok with foil and heat it. Place the rice and sugar in the hot wok. Rip the tea bags open and scatter the leaves into the wok. Heat until smoking, then cover with foil (poke a few holes in the foil before you cover the wok). Season the trout and place it on top of the foil. Cover the wok and smoke the trout until cooked through, about 15 – 20 minutes.
Parboil the potatoes in salted water for 10 minutes. Leave to cool, then grate. Using your hands, form balls of grated potato and flatten them into rounds. Melt the butter in a saucepan and fry the rösti in batches until golden, about 25 minutes per side. .
To serve, flake the trout and place it on top of the rösti. Top with a dollop of cream and garnish with rocket, chives or dill.
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One-pan Mediterranean-style tomato and trout bake with asparagus and green olives
