You will need:
1 Dobson potato per person
Salt & Pepper
1 tbsp cornflour per person
1 Extra egg (Narbethong Eggs or Kingross Eggs or farm fresh /organic where possible)
½ buxton smoked trout per person
2 eggs per person
1 jar Buxton trout caviar
Vinegar - we used white
Olive Oil - we used Rivermist
Chives, finely chopped from the vegie patch
Mixing bowl and wooden spoon
Egg ring or cookie cutter
Firstly fill the saucepan about ¾ the way up the side with water, add a dash of vinegar and place over a moderated heat.
Grate the potatoes into the mixing bowl; add cornflour, salt, pepper and the extra egg.
Heat oil in the frypan, spray egg ring or cookie cutter with oil. Place a handful of grated potato mix in the mould and shallow fry til golden brown. Turn and brown the other side.
Once the saucepan has started to simmer, crack in 2 eggs and allow poaching for 3 minutes.
Place rosti on a plate (you may need two depending on the size of the egg ring/cutter you used)
Cover with trout flesh, take care to ensure you remove all bones.
Place eggs on top of trout. Garnish with trout caviar and chopped chives.