Rosti with smoked salmon & baby rocket

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How to make Rosti with smoked salmon & baby rocket

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 500g sebago potatoes, peeled
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) extra light olive oil
  • 1 tablespoon chopped fresh dill
  • 160ml creme fraiche
  • 200g sliced smoked salmon
  • 50g baby rocket
  • 2 teaspoons (about 20) capers, drained, rinsed

Method

  • Step 1 Coarsely grate the potatoes. Squeeze handfuls of the grated potato over a bowl to remove as much liquid as possible. Place the grated potato in a large bowl. Season with salt and pepper.
  • Step 2 Heat half the oil in a large non-stick frying pan over a medium-high heat. Place a 1/4 cup of the mixture in the pan. Flatten slightly with an egg lifter to make a 10cm round circle. Repeat to make 3 more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining oil to make 4 more rosti.
  • Step 3 Fold the dill through the creme fraiche. Arrange the potato rosti on serving plates. Top with the smoked salmon, a dollop of creme fraiche and then with baby rocket. Scatter the capers over the top and season with freshly ground pepper.

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