Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potato mixture
Roesti
To serve
How it's done
Potato mixture
Place the potatoes and apple in a bowl, squeeze out the liquid, drain. Add the ginger, egg and flour, mix and season.
Roesti
Heat 2 tbsp of clarified butter in a non-stick frying pan. Place the potato mixture in the pan in 2 portions, shape into two roesti. Reduce the heat, cook for approx. 8 mins. over a medium heat. Turn the roesti, add 1 tbsp of clarified butter, cook for a further 6 mins., plate up.
To serve
Shape the salmon into rosettes, place on top of the roesti with the crème fraîche.
| Note: | Remove the salmon from the fridge approx. 15 mins. prior to serving. |
|---|---|
| Tip: | Top the roesti with Swiss Alpine caviar (Fine Food) for the final touch. |
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