Rosti with Smoked Trout and Lime Sour Cream

Instructions

1. In a bowl, combine the grated vegetables; you should have a total of 4 cups (1 litre) of grated vegetables. Season with salt and pepper. Divide the grated vegetables into for equal parts.
2. In a non-stick skillet over medium-low heat, melt half of the butter (see note). Add 2 of the 4 parts of the vegetables to the skillet, arranging them into circles 5-inches (12 cm) in diameter. Cook for 10 minutes or until brown. Flatten with a spatula. Carefully turn and cook for another 10 minutes or until brown. Transfer to a plate and keep warm. Repeat with the remaining vegetables and butter.
3. In a bowl, combine the sour cream, chives, lime juice and Tabasco-style sauce. Season with salt and pepper.
4. Divide the rösti among 4 plates. Top with smoked trout and the sour cream mixture. Garnish with chives. Season with pepper and serve. An ideal dish for brunch.