Smoked Salmon And Rosti Stacks Recipe
Ingredients
| Creme fraiche | 200 Milliliter | |
| Dill | 1 Tablespoon, finely chopped | |
| Horseradish cream | 2 Tablespoon | |
| 1 teaspoon finely grated lemon rind | ||
| Potatoes | 5 Medium | |
| Garlic | 1 Clove (5gm), crushed | |
| Cracked black pepper | 1/2 Teaspoon | |
| Chives | 1/4 Cup (16 tbs), chopped | |
| 1 egg, beaten lightly | ||
| Plain flour | 1/4 Cup (16 tbs) | |
| Vegetable oil, for shallow-frying | ||
| 16 thin slices smoked salmon (250 g) | ||
Directions
1.
Combine creme fraiche, dill, horseradish cream and rind in small bowl.
2.
Grate potatoes coarsely, squeeze out excess moisture.
Combine potato in large bowl with garlic, pepper, chives, egg and flour; mix well.
3.
Heat oil in medium pan; cook 1/4 cuPs of potato mixture, in batches, until browned both sides and crisp.
Drain rosti on absorbent paper.
4.
Place one rosti on each serving plate, top with two slices salmon and 1 tablespoon creme fraiche mixture; repeat, then finish each stack with a third rosti and remaining creme fraiche mixture.
Combine creme fraiche, dill, horseradish cream and rind in small bowl.
2.
Grate potatoes coarsely, squeeze out excess moisture.
Combine potato in large bowl with garlic, pepper, chives, egg and flour; mix well.
3.
Heat oil in medium pan; cook 1/4 cuPs of potato mixture, in batches, until browned both sides and crisp.
Drain rosti on absorbent paper.
4.
Place one rosti on each serving plate, top with two slices salmon and 1 tablespoon creme fraiche mixture; repeat, then finish each stack with a third rosti and remaining creme fraiche mixture.
Chef
