Instructions: Mix potato, flour, salt and pepper together. Heat 1 tablespoon oil in non-stick pan. Spread 1/2 of potato mixture, 1/4 inch thick, across bottom of pan. Reduce heat to low and cook until both sides are crisp and golden, about 10 minutes per side. Remove from pan and cool slightly on paper towels. Heat remaining oil. Cook and cool remaining potato mixture.

Cut out 10 rounds from each rosti with a pastry cutter. Cool completely before topping.

Mix horseradish with mayonnaise. Place 1/2 teaspoon of the horseradish cream on each rosti, then place a small piece of smoked trout on top. Garnish with a pinch of chopped chives.

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