Cold Smoked Steelhead Trout
with Potato Rosti & Crème Fraîche
Suggested wine pairing
S.L.C. Chardonnay

Yield: 6 portions
12		slices of cold smoked steelhead or cold smoked sockeye salmon
		potato rosti (see below)
		crème fraîche (see below)
100		ml sliced fresh chive
250		ml organic mesclun salad mix

Method:

• Prepare the crème fraîche three to fours days in advance.
• Prepare the rosti and keep warm.
• When ready to serve - place rosti on plates.
• Arrange the sliced steelhead on top and garnish with a nice salad bouquet.
• Drizzle the crème fraîche and sliced chive over top and serve at once.

Potato Rosti

Yield: 1-3 portions
1		large peeled Russet or Yukon Gold
50		ml vegetable oil
50		ml clarified butter
		salt & pepper

Method:

• In a seasoned pan add the oil and butter and heat until hot, but not smoking.
• Grate the potato into a small bowl and squeeze out all the starch, until the potato feels dry.
• Carefully add the potato into the pan and using a spoon evenly push the potato to all sides of the pan so it is evenly spread out. Season with salt and pepper. Cook over medium-high heat.
• Once the bottom is golden brown, carefully flip it over and cook the other side golden brown.
• Remove and drain on paper towels, serve at once.
• You can make the rosti as big or small as they need - depending on the needs of the meal.

Crème Fraîche

Yield: 250 ml
250		ml whipping cream
2		tbls buttermilk

Method:

• Mix cream and buttermilk together.
• Leave in a warm place for 48-72 hours - make sure it is covered well.
• Once thickened, refrigerate.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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 © Copyright 2005 Mission Hill Family Estate