Ingredients

• 4 (about 800g) desiree potatoes, peeled
• 1 brown onion, coarsely grated
• 2 tablespoons plain flour
• 40g butter
• 2 tablespoons olive oil
• 1/2 cup (125g) sour cream
• 1 tablespoon grated horseradish
• 8 smoked salmon slices
• Dill sprigs, to serve
• Capers, to serve
• Baby rocket leaves, to serve

Method

• Step 1 Use a coarse grater to grate the potatoes. Place in a large bowl. Add the onion and stir to combine. Transfer to a sieve and use your hands to squeeze the potato mixture to remove as much liquid as possible. Transfer potato mixture to a clean bowl and add the flour. Stir to combine. Season with salt and pepper.
• Step 2 Melt half the butter in a frying pan over medium heat. Add half the oil. Divide the potato mixture into four even portions. Place 2 portions in the pan and use a spatula to press into 12cm-diameter rounds. Cook for 3-4 minutes or until golden brown. Turn and cook for a further 2-3 minutes or until golden brown and cooked through. Transfer potato rosti to a plate lined with paper towel. Repeat in another batch with remaining butter, oil and potato mixture.
• Step 3 Meanwhile, combine the sour cream and horseradish in a small bowl.
• Step 4 Place the rosti on serving plates. Top with slices of smoked salmon and dollop with sour cream mixture. Sprinkle with dill and capers and serve immediately with baby rocket leaves, if desired.