Did you know that June 5-9 is National Cheese Week? To celebrate, the National Dairy Council ran a “Cheese Up your Life” recipe competition - we liked the sound of finalists Gráinne and Shauna Moggan‘s Cheesy Fish Smokies so why not give them a whirl this weekend?
Röstis of potato, fish, carrot, celery and Comté served with roasted vine tomatoes and dill crème fraîche
Ingredients (serves six )
500g fish pie mix (salmon, white fish and smoked fish )
4 sticks celery
4 medium carrots
4 medium potatoes
4 tbsp olive oil
150g Comté cheese
150g crème fraîche
Punnet of vine tomatoes (vine still attached )
Handful of fresh dill
Salt and pepper (to taste )
Preheat the oven to 180°C / gas mark 4. Grate the potatoes, carrots, and celery. Place the mixture between two clean tea towels and roll to squeeze out the moisture. Then transfer mix to a bowl.
Grate the cheese and roughly chop all of the fish. Add both to the vegetable mix. Season well with salt and pepper.
Add four tablespoons of olive oil and shape the mix into flat patties, about 6 inches in diameter. You should have approx 12 patties in total.
Place patties on lined baking trays and pop into oven for 45 mins or until golden and crispy around the edges.
Add the vine tomatoes to the tray for the last 15 mins.
Stack two röstis on a plate with a side of tomatoes and top with crème fraîche and a sprinkle of fresh dill.