Kumara and Sauerkraut Rosti with Smoked Fish and Horseradish Cream

10:00 am on 9 April 2021

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

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


  • 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


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.

From Afternoons with Jesse Mulligan

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