Preheat the oven to 200°C and line a baking tray with baking paper. Place the potatoes in a large saucepan of cold water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain well and cool slightly.

Coarsely grate the potatoes. Transfer to a bowl and mix with the corn, capsicum, spring onion, coriander and basil.

Heat the canola oil in a large ovenproof non-stick frying pan over medium heat. Spoon the potato mixture into the pan and cook for 5 minutes or until golden.

Transfer to the oven and bake for 15 minutes or until golden and crisp.

Meanwhile, place the tomatoes on the prepared baking tray and lightly spray with olive oil. Bake for 10 minutes or until the tomatoes are soft.

Cut the rösti into wedges and serve with the roasted tomatoes and smoked trout.

1 serve = 1 unit protein, 1 unit carbohydrates, 1 unit vegetables, 2 units fats