Rosti with Smoked Salmon
Recipe Information
Topped with salmon, rocket and crème fraîche, these crisp potato rostis are perfect for a tasty lunch or canapé.
Serves: 4 people | Prep Time: 10 minutes | Cooking Time: 15 minutes
British
Ingredients
- 500g Maris Piper Potatoes
- 120g The Fishmonger Smoked Salmon
- 60g Rocket Leaves
- 120ml Crème Fraîche
- Solesta Sunflower Oil
- Sea Salt
- Black Pepper
Method
- Peel and grate the potatoes.
- Put into a bowl, season with salt and black pepper and leave for a few minutes.
- Squeeze out as much moisture as possible, then divide the mixture into 4. Make into circles (about 10cm) and fry in some oil until crisp on both sides.
- Serve topped with the rocket, smoked salmon and crème fraîche.