20g fresh horseradish root (optional)
1 leek, about 120g
Salt and pepper
125g hot smoked ChalkStream trout
Grate the potato and strain it to remove the water content. You can do this either using a clean muslin cloth or tea towel. Add into a large bowl.
If using horseradish root, grate it into the same bowl.
Finely slice the leek and add that in too. Then break the eggs in, generously season and stir well.
Flake half of the trout into the mixture and gentle fold in being careful not to break the flakes up too much.
In a medium sized frying pan on a medium heat, add 1 tbsp of olive oil. When hot, add the rösti mixture in and pat down firmly, tucking in the sides to make it neater. Fry for about 10-15 minutes or until golden and crispy, then flip. I usually flip it out onto a plate, put a little more oil in the pan, then slide the rösti back in so it stays intact. Cook for a further 5-10 minutes to get the other side golden and crispy too.
To serve, flip the rösti on to a plate. Decorate the top with more of the trout, horseradish sauce, dill and choice of lettuce.