Ocean trout tartare with potato rösti

INGREDIENTS

500g potatoes

4 spring onions, thinly sliced

sea salt and freshly ground black pepper

vegetable oil, for shallow-frying

250g piece of skinless ocean trout fillet, pin-boned

2 tablespoons lime juice

wasabi paste, for spreading

2 tablespoons pickled ginger, finely diced

snipped chives, for garnish

METHOD

Peel and finely grate the potatoes. Wrap in a kitchen towel and wring out to remove excess moisture. Transfer to a small bowl, combine with the spring onion and season with salt and pepper. Roll about 2 tablespoons of mixture into tight balls, then flatten into patties.

Heat 5 mm oil in a large, heavy-based frying pan over medium heat, add the rösti, in batches, and cook until golden on both sides. Remove, drain on kitchen paper and keep warm.

Finely dice the ocean trout, combine with the lime juice and season. To serve, spread a little wasabi over each rösti, top with 1 heaped teaspoon of trout tartare and garnish with the pickled ginger and chives.

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