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    Home » Recipes » Blog

    Smoked Trout & Potato Rosti Canapé

    March 17, 2015 By Sara McCleary Updated February 15, 2021 - This post may contain affiliate links

    Jump to Recipe

    This was meant to be a super healthy potato rosti recipe. Air fried mini rosti with smoked trout and a healthy yoghurt dollop instead of crème friache.

    After seeing numerous photos of me looking like the side of a house at the Belly Rumbles readers’ lunch on the weekend, I decided I was never going to eat again. I then took time out to actually think about my drastic thoughts. Made some quick mental calculations, and worked out that not eating ever again probably wasn’t the best solution to the issue at hand. Besides the lack of content creation for the blog, odds were it would all end up in a messy death.

    Smoked Trout & Mini Potato Rosti Canapes | www.bellyrumbles.com

    Next best thing was to really watch what I ate. What better way than start making a few healthy recipes to share with you guys. If I was going to have to suffer with healthy crap, that we all pretend tastes amazing, so were you. All right that was a bit harsh, all healthy food is delicious, fresh and tasty. (If I say that mantra often enough, I may brain wash myself)

    But guess what, all my good intentions, for both you and I, went by the wayside. POTATO ROSTI DON’T AIR FRY! In fact they turn into bitter bites of shite. They just don’t work, they don’t look burnt, but they have a horrid burnt bitter raw taste, even though they were cooked through. You just don’t want to go there, seriously you don’t. Even Sally wouldn’t eat them, and I still feel guilty that I actually offered her one.

    It then occurred to me to oven bake the bastards. You may think my calling them bastards is a bit harsh and an over reaction. But my frustration and growling was due to the potato rosti fail happening directly after an epic caramel fail the previous Friday night.

    Smoked Trout & Mini Potato Rosti Canapes | www.bellyrumbles.com

    I had decided to make French caramels for my readers’ lunch on Saturday. Of course attempting a style of caramel I had never tried before, at the last moment, with no alternative avenue. The short version, I finally ended up with something that resembled caramels 2.30am on Saturday morning.

    I decided against oven baking the rosti to try and retain some of my sanity.

    Smoked Trout & Mini Potato Rosti Canapes | www.bellyrumbles.com

    With the rosti air fry fail and the thought of them failing in the oven, a non stick fry pan was pulled from the cupboard. With a splodge of olive oil and a dollop of butter, the rosti turned out quite delicious indeed.

    The yoghurt was still used as a healthier crème fraiche alternative, with much success. The yoghurt added a lovely tang, which contrasted the rich smooth smoked trout. Red onion was added for a bit of texture and bite. Topped with a sprig of fresh dill to finish them off.

    Smoked Trout & Mini Potato Rosti Canapes | www.bellyrumbles.com

    A little tip if you are grating your potatoes by hand, put them in a bowl of water as you grate. It stops the grated potato browning. I know I can never hand grate fast enough to prevent it happening with out some water aid. If you are grating via a food processor or the likes, it is a rather speedy process and not necessary. Either way you do it, make sure you squeeze out as much liquid as possible from your potatoes before making the rosti.

    They are the perfect canapé mouthful for entertaining. Originally this recipe was in homage to St Patrick’s Day, but really these are the perfect canapé for any occasion.

    Sara xxx

    Other Seafood Hors d'oeuvres

    Chilled cucumber soup shots with spicy crab - perfect summer entertaining
    Seared Scallops with Sake Butter Sauce - a Japanese twist on a classic
    Chilled corn soup with crab and gin pickled tomatoes - a little sassy and one for gin lovers
    Seared scallops, blood limes & hazelnut brown butter - another tasty seared scallop recipe
    Fried prawn dumplings, water chestnuts & Ginger - one for the dumpling addicts out there
    Prawn toast with corn & black sesame - twisted prawn toast at its best
    Spiced prawn pappadams - mini pappadams filled with spicy prawn

    Smoked Trout & Potato Rosti Canapés

    Recipe Author: Sara McCleary
    They are the perfect canapé mouthful for entertaining. Originally this recipe was in homage to St Patrick’s Day, but really these are the perfect canapé for any occasion.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Canapés &amp
    Cuisine Irish, Swiss
    Servings 25
    Calories 21 kcal

    Ingredients

    • 700 grams grated potato
    • zest of 1 lemon
    • Salt & Pepper to taste
    • olive oil & butter for cooking
    • 5 grams dill finely chopped
    • 100 grams smoked ocean trout
    • 125 ml Greek yoghurt
    • ½ small red onion finely chopped
    • extra dill for garnishing

    Instructions
     

    • Mix potato, lemon zest, dill and a pinch of salt and pepper in a medium sized bowl until completely combined.
    • Heat a non stick fry pan over a medium heat with a little olive oil and butter. Place heaped tablespoons of potato mixture into the pan and flatten down with the back of a spatula.
    • Cook until rosti are browned on one side and then flip with a spatula and cook until brown and cooked through on the other side.
    • Remove from pan and place on kitchen towel to absorb any excess oils.
    • Place yoghurt and finely diced onion in a bowl and mix.
    • To assemble place a dollop of yoghurt mixture on top of a rosti and top with trout and a sprig of dill.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Serving: 1gramsCalories: 21kcalCarbohydrates: 3gProtein: 1gSodium: 5mg
    Keyword mini rostis, potato pancakes, trout recipes
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    « The Ultimate Baked Sticky Chicken Wings
    Rest in Peace Sally »

    Reader Interactions

    Comments

    1. Jessica @ Sweet Menu

      March 30, 2015 at 10:23 pm

      Oooh lovely, this is my kinda of canape! They look divine!

      Reply
    2. [email protected]

      March 29, 2015 at 10:08 pm

      These look wonderful! Sometimes, you just need to fry things in oil don't you?

      Reply
    3. Hotly Spiced

      March 26, 2015 at 3:49 am

      What a beautiful canape. I'm so sorry to hear about the caramels. How awful to have to pull an all-nighter! And I don't mind a fried rosti - they even taste better that way! xx

      Reply
    4. Gourmet Getaways

      March 23, 2015 at 7:27 am

      Wow, this is a 5-star dish! The colours, the texture, the flavours all work together! Bravo, Sara 🙂

      Julie & Alesah
      Gourmet Getaways xx

      Reply
    5. Krys

      March 23, 2015 at 4:14 am

      These look delicious! Perfect dinner party food.

      Reply
    6. Maureen | Orgasmic Chef

      March 22, 2015 at 2:07 pm

      Wow, these are beautiful! What a treat to pass around at a party.

      Reply
    7. Martine @ Chompchomp

      March 22, 2015 at 12:30 am

      Fab tip about the potato browning. I never know this and I'm no speedy gonzales at grating either.

      Reply
    8. Sarah

      March 21, 2015 at 11:09 pm

      Those look so delicious - I love the combination of crispy potatoes with a tangy creamy sauce and red onion! Yum yum.

      Reply
    9. Medha @ Whisk & Shout

      March 20, 2015 at 3:15 pm

      These look seriously amazing! Perfect hors d'oeuvre for an outdoor spring party or something else adorable like that 🙂

      Reply
    10. Jean | DelightfulRepast.com

      March 19, 2015 at 9:27 pm

      Sara, those look wonderful! And there's nothing unhealthy about frying them in a bit of butter and olive oil, nothing at all.

      Reply
    11. Sara

      March 19, 2015 at 9:06 am

      Lol Helen, should I admit that Mac and I polished them all off ourselves? Probably not, scratch what I just wrote.

      Reply
    12. Helen | Grab Your Fork

      March 18, 2015 at 12:59 pm

      I know a few airfryer fans but I think I'd rather eat a small portion of how it should be cooked and just enjoy it immensely. A small portion in this case might be the whole plate though. lol

      Reply
    13. Gaby

      March 18, 2015 at 7:14 am

      These look classy, delicious, and easy to make. Thanks, Sara.

      Reply
      • Sara

        March 19, 2015 at 9:04 am

        Awe thanks for calling them classy. They are easy to make though.

        Reply
    14. Lizzy (Good Things)

      March 17, 2015 at 9:59 pm

      Just fabulous!

      Reply
      • Sara

        March 19, 2015 at 9:04 am

        Thanks Liz

        Reply
    15. john | heneedsfood

      March 17, 2015 at 10:51 am

      "Oven bake the bastards"

      I LOVE it. Not the oven baked part (because you know I'm not precious about consuming fats) - more the phuck-this kind of attitude.

      Love a rosti. Love smoked trout. Love yoghurt / crème frîache. Bugger the air fryer.

      Reply
      • Sara

        March 19, 2015 at 9:03 am

        Oh it was bugger the air fryer, that's for sure 😉

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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