Smoked trout with parsnip rosti
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Smoked trout with parsnip rosti
Topped with an egg, this fish dish works as well for brunch as it does for dinner
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
438Kcal
Fat
22gr
Saturates
4gr
Carbs
21gr
Sugars
6gr
Fibre
6gr
Protein
34gr
Salt
2.6gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 300g parsnips(about 3 medium)
- 1 medium egg, beaten
- 20g plain flour
- 1 tbsp capers, chopped
- 1½ tbsp vegetable oil
- 1 tsp cider vinegar
- 1 x 180g pack hot smoked trout fillets
- 2 medium eggs
To serve
- a few dill fronds
- 2 handfuls rocket
- lemon wedges
Step by step
- Peel then coarsely grate the parsnips and place in a large bowl. Add the egg, flour, capers and seasoning. Mix well to combine.
- Heat the oil in a large frying pan and once hot, divide the parsnip mixture into two piles in the pan and squash down with a spatula to flatten to circles about 12cm in diameter.
- Cook on a medium heat until deep golden brown; about 5 minutes on each side. Meanwhile, bring a medium saucepan of water to the boil, adding the vinegar.
- Skin the trout and flake into chunks; set aside. When the parsnip rosti are nearly ready, crack the eggs into 2 small glasses or ramekins. Bring the boiling water down to a very gentle simmer then use a spoon to create a whirlpool in the water. Lower the eggs into opposite edges of the pan and poach for 3-3½ minutes until the whites are set and the yolks still runny. Use a slotted spoon to lift out the eggs and drain briefly on kitchen paper.
- Plate up the rosti and top with the flaked trout and poached eggs, then scatter over the dill and serve with the rocket and lemon wedges for squeezing over.
