Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream

, from Issue #80. September, 2018
Photography by Kelly Gibney.
    Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream

    The sharpness of the sauerkraut gives a delicious depth to this kumara rosti. It’s a tasty base for the smoked fish and fresh greens. I like to use a sauerkraut that contains dill or other herbs as it’s such a great match for the fish.

    Serves: 4

    INGREDIENTS

    Rosti
    400 grams waxy or floury potatoes, scrubbed and grated
    700 grams orange kumara, washed, peeled and grated
    1 teaspoon sea salt
    ¾ cup sauerkraut
    1 free-range size 7 egg
    ½ cup tapioca flour or spelt flour or regular wheat flour
    cracked black pepper
    Horseradish cream
    100 grams crème fraîche
    1 rounded teaspoon prepared horseradish
    To serve
    100 grams watercress leaves, woody stem removed
    1 fennel bulb, sliced very thinly (retain fronds for garnishing)
    300 grams smoked fish, remove any skin or bones
    lemon wedges and olive oil, for drizzling (if desired)

    METHOD

    Preheat oven to 180°C.

    Rosti: Combine the potato, kumara and salt in a bowl. Stir well. Leave to sit for 15 minutes. Squeeze handfuls at a time to remove as much moisture as possible. Place into a new bowl. Add the sauerkraut, egg and flour. Mix well. Add a generous grind of cracked black pepper. Divide the mixture into 4 even portions.

    Heat a generous glug of oil in a sauté pan over a medium / high heat. Cook one portion of the kumara / potato mixture at a time until golden brown on each side. The rosti can be delicate so take care when flipping. Repeat until all the mixture is used. Place the rosti on a tray lined with baking paper. Bake for 10-15 minutes until cooked through.

    Horseradish cream: Mix together the crème fraîche and horseradish, season well.

    To serve: Toss the watercress and fennel together. Break the smoked fish into chunks. Top each rosti with salad and a generous dollop of the horseradish sauce. Place chunks of fish on top and sprinkle with finely chopped fennel fronds. Serve with a lemon wedge and a drizzle of olive oil.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!