Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream

The zing of sauerkraut gives a delicious depth to this kumara rosti. I like to use sauerkraut that contains dill or other herbs as it’s such a great match for the fish.

Serves 4

Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream Photo: supplied

Ingredients

• 400g potato, scrubbed and grated
• 700g orange kumara, washed, peeled and grated
• ¾ cup sauerkraut
• 1 teaspoon sea salt
• Cracked black pepper
• 1 free-range egg
• ½ cup tapioca flour / spelt flour / regular wheat flour
• 100g crème fraiche
• 1 rounded teaspoon prepared horseradish
• 300g smoked fish, remove any skin or bones
• 100g watercress leaves, woody stem removed
• 1 fennel bulb, sliced very thinly (retain the fronds for garnishing)
• To serve: lemon wedges, extra virgin olive oil for drizzling

Method

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 roughly even portions.
 
Preheat oven to 180 degrees Celsius.

Heat a generous glug of oil in a sauté pan over 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 the process until all the mixture is used. Place the rostis on a tray lined with baking paper.

Bake for 10-15 until cooked through.
 
Mix together the crème fraiche and horseradish, season well with salt and pepper.

Toss the fennel and watercress together.

Break the smoked fish into chunks.

To assemble: Top each rosti with salad and a generous dollop of the horseradish sauce. Place chunks of smoked fish on top and sprinkle with finely chopped fennel fronds. Serve with a lemon wedge and a drizzle of olive oil.