Roesti with smoked salmon

Name: Roesti with smoked salmon
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: clarified butter; 200 g sour single cream; 100 g Irish smoked salmon in slices; 1 kg waxy potatoes, cooked in their skins; 1 tsp grated horseradish in a jar; 50 g caper berries; 1 ½ tsp salt; ½ bunch dill; salt and pepper to taste; 2 sprig dill

main dish Fish lunch

Total: 45 min. | Active: 45 min.

gluten-free

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Ingredients

for 4 people

Roesti
	clarified butter for frying
1 kg	waxy potatoes, cooked in their skins, coarsely grated
1 ½ tsp	salt

Horseradish cream
200 g	sour single cream
1 tsp	grated horseradish in a jar
½ bunch	dill, finely chopped
	salt and pepper to taste

Topping
100 g	Irish smoked salmon in slices, torn into pieces
50 g	caper berries, rinsed, drained
2 sprig	dill, torn into pieces

How it's done

Roesti

Heat a little clarified butter in a non-stick frying pan. Salt the potatoes, add to the pan, fry for approx. 5 mins., turning occasionally. Shape the potatoes into a roesti, fry (uncovered) over a medium heat for approx. 15 mins. until golden brown. Place a flat plate on top of the roesti, tip the roesti out onto the plate, slide the roesti back into the pan, fry (uncovered) for approx. 15 mins.

Horseradish cream

Combine the sour single cream, horseradish and dill, season.

Topping

Top the roesti with the horseradish cream, salmon, capers and dill.

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