Smoked salmon Potato Rosti

Smoked salmon on crisp rosti is something very special if you get the rosti right. I’ve made thousands of rosti since I went to Austria some years back and finally got it right. Its a great lunch and a fantastic light dinner on a warm evening. This is plenty for 4.

What you need

4 potatoes grated
1 small onion grated
1 egg, beaten
50g plain flour

The process

Take the grated potato in your hands and squeeze over the sink, get as much of the water out as you can(this is the first of 2 secrets to great rosti). Add the onion, egg and flour to the potato and mix well.

Heat some oil and butter together on a medium heat(2nd secret), enough to cover the bottom of the pan about 2 or 3mm deep and take small amounts of the mixture and flatten them in the palm of your hand. Each rosti should be a little larger than your palm and cook until golden brown on both sides.

To serve, each portion should get 4/5 rosti, fold layers of salmon on top of the rosti pile, add some rocket and a dollop of smooth cottage cheese. Grind a generous amount of black pepper, a squeeze of lemon and enjoy.

Serve them as a starter or a snack as well for a special Christmas recipe