Tuesday, 25 May 2010
Potato Rosti with Smoked Salmon and Soured Cream
This dish makes a great starter or an accompaniment to poached salmon or garlic prawns on skewers. Scaled down it's a fantastic canapé served with a small spoonful of Caviar or lump fish roe.
400g waxy potatoes, such as Desiree
2 tsp finely chopped chives + a few whole strips for decoration
2 tbsp sunflower oil
Salt and freshly ground pepper
8 tsp soured cream
150g smoked salmon
Peel and coarsely grate the potatoes, place in a tea towel and gather the corners, twist to form a ball and squeeze out the excess water.
Put the potatoes into a large bowl add the chives and season well.
Heat the oil and butter in a large frying pan over a medium heat.
Divide the potatoes into 8 equal portions, flattening each portion slightly to form patties.
Turn the heat down slightly and cook the patties for 5 minutes, turn and cook the other side until crisp and golden.
Serve warm with a dollop of soured cream, a slice of smoked salmon and a couple of chive strips.
at May 25, 2010
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