Ingredients
450 g potatoes, peeled and coarsely grated
1 large onion, peeled and coarsely grated
2-3 garlic cloves, peeled and crushed
450 g smoked haddock, skinned, boned and cut into slices
1 tbsp olive oil
salt and pepper to taste
finely grated rind of 1/2 lemon
1 tbsp chopped parsley
2 tbsp half fat crème fraîche
lemon wedges
mixed salad leaves
Method
1) dry the grated potatoes in a clean tea towel
2) rinse the grated onion thoroughly in cold water, dry and clean towel and add to the potatoes, stir in the garlic
3) heat the oil in a non-stick frying pan, add half of the potatoes and press well down in the frying pan, season to taste
4) add a layer of fish and sprinkle with the lemon rind, parsley and pepper
5) top with the remaining potatoes and press down firmly, cover with a sheet of tinfoil and cook on the lowest heat for 25 minutes
6) preheat the grill 2-3 minutes before the end of cooking time , remove the tinfoil and place the rosti under the grill to brown
7) turn out to a warmed serving dish, and serve immediately with spoonfuls of crème fraîche mixed salad leaves and the lemon wedges.
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