Cold Smoked Barramundi with Potato Rosti and Vodka Crème Fraîche

Method

1. Finely dice your beetroot and add to the crème fraîche – stirring until evenly distributed throughout the mix and pink in colour.
2. Grate your peeled potatoes, then place into a bowl of cold water and leave to sit for 20 minutes to allow the starch to release. Drain the potatoes and wrap in a clean tea towel, squeeze all the excess moisture out (as much as possible). Place in a large mixing bowl.
3. Combine the flour, egg whites, garlic, and onion powder along with a generous amount of sea salt and pepper with the potatoes in a mixing bowl and combine with your hands. The mixture should be sticking together well; however, you can always add more flour if necessary.
4. In a medium sized pan, over a medium heat, add the olive oil to about 2 cm deep into the pan and allow to heat.
5. Take a handful of the mixture into your hands and flatten into your palm - try to keep the thickness consistent to ensure they cook evenly. Place a few rosti into the pan and cook for 2 minutes on each side or until they are golden and crispy. Don’t overcrowd the pan, as it will lower the temperature of the oil and will not cook consistently. Once cooked, transfer the rosti on a pre-lined plate with absorbent paper and repeat this with the remainder of the mixture.
6. Place a generous amount of the crème fraîche on top of your rosti, then place your smoked barramundi on top and garnish with herbs – then serve and enjoy!