For the rosti:
2 slices of Goatsbridge Smoked Trout
1 large raw sweet potato (grated)
1 tbsp oil
good handful of rocket leaves
salt and pepper
chili flakes (to garnish)
For the tahini sauce:
1 tbsp natural yogurt
1 tbsp tahini
juice and zest of one lemon
1 garlic clove (minced)
1 tsp turmeric
pinch of salt
Goatsbridge Smoked Trout with Sweet Potato Rosti, Tahini and Poached Egg
This week we’re sharing another recipe from the talented Ciara Daly of the Getting Fed Up blog where she combines our Rainbow Trout with poached eggs and rosti potatoes. Sounds like the perfect weekend brunch combination to us!
Place a large skillet over a medium to high heat. When it is hot, add the oil.
To make the rosti, simply add the sweet potato and one of the eggs to a bowl. Season with a pinch of salt and mix until combined. Spoon the mixture onto the frying pan in small individual patties (around the size of a regular burger). Cook for 3 minutes until golden brown and then flip it over on to the other side.
While the rosti is cooking, poach the remaining eggs and prepare the sauce.
To make the sauce, simply add the ingredients to a mixing bowl and whisk until combined.
Spoon the sauce onto the serving plates and lay a bed of rocket over it. Roll the smoked trout into a little cylinder shape and place alongside the rosti and egg once you have finished arranging them over the rocket leaves. Season once more with pinch of salt and pepper and finish by garnishing your dish with a sprinkling of the chili flakes.
If you liked this easy Sweet Potato Rosti with Goatsbridge Trout and Poached Egg Recipe recipe you can buy sides of our smoked trout from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .
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