Potato rösti with smoked salmon
Not up for a formal dinner or evening party? Are you more of a breakfast person? Organize a brunch for your friends. A morning gathering full of good food that lasts until lunch will be just the thing for you.
Ingredients · Servings For 6 people
- 800 g potatoes
- 2 tsp salt
- 1 tbsp Dijon mustard
- 4 PL capers
- 4 tbsp breadcrumbs
- 1 egg
- 1 egg yolk
- 4 tbsp olive oil
- 200 g sour cream
- 200 g smoked salmon
Method · 50 min
- Grate the potatoes (if they have a nice skin, just scrub them, otherwise peel them) on a coarse grater into a large bowl. Try to get as long fibers as possible when grating. Sprinkle with 1-2 teaspoons of salt. Mix thoroughly and let stand for 15 minutes to release water.
- Drain the potatoes, transfer to a clean dish towel and squeeze thoroughly over the sink. Return the mixture to the bowl and stir in the remaining salt, pepper, mustard, capers, breadcrumbs, egg and egg yolk. Mix.
- Heat 2 tablespoons of oil in a large frying pan (26-28 cm) over medium heat. Spread the mixture evenly over the pan. Fry for 6-10 minutes until the pancake is crispy and golden, then carefully slide it onto a plate. Add the remaining oil to the pan and heat it up, then return the rösti, uncooked side down, to the pan and fry gently for about 10 minutes.
- Mix the sour cream with the chopped herbs and lemon zest. Garnish the warm rösti with scoops of the flavored cream, salmon slices and dill sprigs. Cut into six pieces and serve with lemon.