3 parsnips, peeled and grated

2 potatoes, peeled and grated

6 tablespoons (90 ml) butter

1/3 cup (75 ml) sour cream

Juice of 1/2 lime

2 tablespoons (30 ml) fresh chives, chopped

Tabasco sauce, to taste

Salt and pepper

1/4 lb (125 g) smoked trout or other smoked fish, thinly sliced

Chives, for garnish

In a bowl, combine the grated vegetables; you should have a total of 1 litre (4 cups) of grated vegetables. Season with salt and pepper.

Divide the vegetables into 4 parts. In non-stick skillet, melt half the butter over medium-low heat. Add 2 of the 4 parts of the vegetables in the pan, arranging them in two 12-cm (5-inch) circles. Brown for 10 minutes. Flatten with a spatula. Carefully turn and brown again for 10 minutes.

Keep warm. Repeat with the remaining vegetables and butter.

In a bowl, combine the sour cream, lime juice, chives, and Tabasco sauce. Season with salt and pepper.

On each rosti, place a bit of lime sour cream and slices of smoked fish. Garnish with chives. Season with pepper and serve. An ideal dish for brunch.

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