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Rosti with smoked fish & horseradish cream


  • Place the potatoes in a fine sieve and squeeze any moisture out. Then wrap in a clean tea towel and soak up any excess moisture. 
  • Heat a thin layer of oil in a large non-stick pan. Then spread out 8 dollops of the rosti in the pan, season and fry until golden on both sides. Drain well on kitchen paper towels.
  • Combine the sour cream, horseradish cream and lemon juice. Taste for seasoning.
  • In another bowl, toss the watercress with a little fresh oil and seasonings.
  • To serve, place a rosti on individual plates and layer with a dollop of the horseradish cream, the watercress and trout, finishing with another rosti.


  • 2 large potatoes, peeled & grated
  • olive oil
  • sea salt & freshly ground pepper
  • 2 heaped tbsp sour cream
  • 2 heaped tspn horseradish cream
  • a squeeze of lemon juice
  • 2 cups watercress leaves
  • 2 cups flaked smoked trout

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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