Smoked trout with potato rösti and beetroot cream

Method

1. For the rösti, put the potatoes in a pan of salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until just softening. Drain the potatoes, cool, then put in the fridge to chill for 30 minutes.
2. Meanwhile, put the beetroot in a small food processor or blender with the lemon juice, 1 tsp olive oil and a good pinch of salt and pepper. Whizz to a smooth paste, then set aside. Toast the mustard seeds in a dry pan until fragrant.
3. Once the potatoes are cold, coarsely grate them using a box grater, then stir in the chopped dill stalks (see tips).
4. Heat half the remaining oil in a large (28-30cm) non-stick frying pan, ensuring it’s coating the base. Once hot, spread half the grated potatoes in the pan. Use a spatula to press the rösti down so it’s even and flat. Cook over a medium heat for 10 minutes until golden and set underneath.
5. Put an upside-down plate over the pan, then flip the pan and plate over to release the rösti onto it. Slide the rösti back into the pan to cook the other side for 8-10 minutes more. Slide onto a board and repeat with the remaining potato mix and oil.
6. Cut the rösti into 4-5cm pieces (whatever shape you choose). Top each piece with a small dollop of crème fraîche and whizzed beetroot, then use the back of a teaspoon to gently swirl together. Top with a ribbon of smoked trout, season with salt flakes and add a dill frond. Serve with lemon wedges.