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Smoked Haddock Rosti Recipe

Smoked Haddock Rosti Recipe - 4 servings


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

1 tablespoon olive oil

Salt and freshly ground black pepper

Finely grates rind of 1/2 lemon

1 tablespoon freshly chopped parsley

2 tablespoons half-fat creme fraiche

Mixed salad leaves, to garnish

Lemon wedges, to serve


Dry the grated potatoes in a clean tea towel. Rinse the grated onion thoroughly in cold water, dry in a clean tea towel and add to the potatoes. Stir the garlic into the potato mixture. Skin the smoked haddock and remove as many of the tiny pin bones as possible. Cut into thin slices and reserve. Heat the oil in a non-stick frying pan. Add half the potatoes and press well down in the frying pan. Season to taste with salt and pepper. Add a layer of fish and a sprinkling of lemon rind, parsley and a little black pepper. Top with the remaining potatoes and press down firmly. Cover with a sheet of tinfoil and cook on the lowest heat for 25-30 minutes. Preheat the grill 2-3 minutes before the end of cooking time. Remove the tinfoil and place the rosti under the grill to brown. Turn out on to a warmed serving dish, and serve immediately with spoonfuls of creme fraiche, lemon wedges and mixed salad leaves.

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