Crispy Potato Cakes With Lemon Yoghurt And Smoked Trout | Donna Hay
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Ingredients
- 750g (1 lb 10 oz) starchy potatoes, peeled
- 1 onion, peeled
- 2 tablespoons white chia seeds
- 2 eggs
- ¼ cup (6g/¼ oz) small dill sprigs
- 2 teaspoons chopped rosemary leaves
- sea salt flakes and cracked black pepper
- ¼ cup (60ml/2 fl oz) extra virgin olive oil, plus more for brushing
- 2 cups (50g/1½ oz) rocket
- 1 tablespoon lemon juice
- 200g (7 oz) smoked ocean trout, to serve
- 1 cup (280g/10 oz) plain (thick) yoghurt
- rind of 1 lemon
- 1 tablespoon small dill sprigs, plus extra to serve
- 1 tablespoon capers, plus extra to serve
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