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Potato rosti with smoked salmon, creme fraiche red onions and rocket leaves
Serves 4-6
This is a great dish for a lunch or dinner party … you are essentially making one large potato rosti which is a potato cake made from sliced or grated potato.
Ingredients
- 8 large potatoes
- 25 g butter
- 8 tbsp creme fraiche
- 1 medium red onion sliced
- 8 capers
- Rocket leaves
- Salt and freshly ground black pepper
Instructions
First of all peel about 8 large potatoes , then cut them lengthways into very thin ‘chips’ . . . this can be done by hand or using a mandolin. You can also roughly grate the peeled potatoes . Melt 25g of butter with a couple of tablespoons of olive oil in a frying pan (non-stick helps but is not essential) on a medium heat, put the potatoes in the frying pan and season with salt and pepper … there should be enough potatoes to fill the whole pan.
With your hands flat, press down on the potatoes to make them quite compact in the pan. Do not stir them, the starch from the cut potatoes will make them stick together, forming them into one large ‘cake’. Cook until they are light golden on the base then put the whole pan in a moderate oven for about 20-30 minutes, until all the potatoes are cooked through … a skewer should go through easily. It can be kept warm like this in the pan, covered for about 20 minutes.
When you are ready to serve, flip the large potato rosti out (so that it is upside down) on a large serving plate. Cover it with a layer of creme fraiche, then some very thinly sliced red onion followed by rocket leaves and thin slices of Connemara Smoked Salmon.
Add a few capers if you wish too.
Cut into wedges to serve.
