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
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