Potato Rösti with Smoked Salmon and Horseradish Cream

Name: Potato Rösti with Smoked Salmon and Horseradish Cream
Ingredients: 900 g floury potatoes, peeled; 50 g butter; 1 onion, finely chopped; 125 ml (1/2 cup) spring onion, chopped; olive oil for frying; horseradish cream:; 250 ml (1 cup) sour cream; 15 ml (1 tablespoon) dill, finely chopped; 10 ml (2 teaspoons) creamed horseradish; squeeze of lemon juice; to serve:; 225 g smoked salmon; rocket leaves; lime wedges

Here is a recipe for a favourite dinner party starter. It is easy to prepare and the contrast of hot and cold is really clever.

Published 16 August 2020

Method

Boil the potatoes in salted water for 12 min. Allow to cool down completely. Meanwhile, melt the butter in a pan and cook the onions for 5 min. over medium heat until soft but not coloured. Leave to cool a little.
Coarsely grate the potatoes into a large mixing bowl. Add the spring onions and tip in the buttery onions. Mix well and season to taste with salt and pepper.
Make the horseradish cream. Combine all the ingredients in a small mixing bowl and season to taste with salt and pepper. Allow to stand for 30 minutes for the flavours to develop.
Heat some olive oil in a large non-stick frying pan. Add the potato mixture and push down to make a “cake”. Cook over low heat for 10 minutes. Invert the “cake” on a plate and then slide back into the frying pan. Cook for 8 minutes until golden. Slide the “cake” on to a plate.
To serve, cut the “cake” into 8 wedges, top each wedge with smoked salmon and a dollop of horseradish cream. Garnish with rocket leaves and a lime wedge.