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
25g butter
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.

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