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.


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


100 grams crème fraîche

1 rounded tea­spoon pre­pared horse­rad­ish


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)

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. SERVES 4

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