Sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon – Food & Home Magazine
These 20-minute sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon are the perfect elegant midweek supper.
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Ingredients
- 1 medium (about 300g) coarsely grated orange sweet potato
- 2 eggs
- 100g melted butter
- 30ml (2 tbsp) olive oil
- salt
- 200g trout ribbons
- crème fraîche
- fresh fennel leaves
- freshly ground black pepper
- lemon wedges
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