Crispy Parsnip Rostis and Smoked Trout with Salted Butter

A recipe by @eatwithindia_

15 mins Serves 4

Buy the butter here

Ingredients

150g of parsnips, peeled and coarsely grated

200g of potatoes, peeled and coarsely grated

Salt

1tbsp of olive oil

100g of smoked trout

10g of dill

10g of chives, finely chopped

1 egg

30g All Things Butter Salted Butter

1 onion, coarsely grated

Juice of ½ a lemon to serve

1tbsp of flour (gf or plain)

Optional: greek yoghurt to serve

Method

Step 1

Coarsely grate your potatoes and wrap them in a tea towel, squeeze out as much water as you can.

Step 2

Transfer to a large bowl and grate in your parsnips and onion. Add in your olive oil and dried herbs. Mix well until all combined.

Step 3

Heat your butter in a frying pan over a medium heat. Dollop a few large spoonful's of the batter and squash down with a spatula. You might need to do this in batches.

Step 4

Cook for 5 minutes each side until golden brown and crispy.

Step 5

Transfer to a plate and serve with Greek yoghurt, smoked trout, chopped chives, dill. Finish with a good squeeze of lemon and black pepper. Enjoy!

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Crispy Parsnip Rostis and Smoked Trout with Salted Butter

Ingredients