Potato rosti with smoked salmon

Cooking Fish Potato rosti with smoked salmon

With party season here, these crisp mini rostis - topped with sour cream and smoked salmon - make the perfect canapés.

Lables: Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl, then add egg, flour butter. Season with salt and pepper. Heat oil in a frying pan over medium-high heat. Add heaped tablespoonfuls of the potato mixture and flatten slightly with an egg lifter. Cook for 1-2 minutes each side or until crisp and golden then drain on paper towel. Repeat with the remaining potato mixture and allow to cool slightly. Top each rosti with a dollop of sour cream, sliced smoked salmon and chopped fresh dill. Season with cracked black pepper.

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3 medium peeled red Delight potatoes, coarsely grated
1 lightly whisked egg
2 tbsp plain flour
20g melted butter
Salt and pepper
1 tbsp olive oil
Sour cream, to serve
Smoked salmon, sliced, to serve
Fresh dill, chopped, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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