Ingredients
2 potato
peeled
1 tbsp olive oil
4 slice smoked salmon
½ cup creme fraiche
Allergy Advice
Contains Dairy
Contains Fish
Equipment
- 1 Grater
- 1 Large frypan
- 1 Spatula
- 1 Plate
Instructions
- Grate potatoes.
- Take handfuls of potato and squeeze it out over the sink to remove as much liquid as possible.
- Heat oil in a large frypan over high heat. Season potato with salt and pepper and place half in pan, distributing it evenly to form a large disc. Press it down with the back of a spatula.
- Cook for two minutes, then turn down the heat to medium and cook for a further 3 minutes.
- Place a plate upside down on top of the potato and carefully flip the frypan so that the rosti is upended onto the plate. Gently slide it back into the pan and continue cooking for another 4-5 minutes, turning up the heat for the last minute or so to crisp up the base.
- Remove from pan and keep warm. Repeat with remaining potato.
- Serve with smoked salmon, creme fraiche and a squeeze of lemon.
Notes
Tip
A combination of medium heat and high heat ensures the potato cooks through but also crisps up enough. As an alternative method, you could set the rosti over high heat for a couple of minutes each side, then finish cooking in the oven.
Variation
These quick potato rostis are a great alternative to toast if you are trying to avoid gluten. They are lovely with poached eggs, bacon and wilted spinach.
Variation
Try a combination of regular and sweet potato if you like.
