December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Rosti-with-smoked-salmon-amp-baby-rocket.jpg" srcset="https://img.taste.com.au/kF1fuw4m/w720-h480-cfill-q80/taste/2016/11/rosti-with-smoked-salmon-baby-rocket-23375-1.jpeg 720w, https://img.taste.com.au/3yELrMpc/w643-h428-cfill-q90/taste/2016/11/rosti-with-smoked-salmon-baby-rocket-23375-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Rosti with smoked salmon & baby rocket"
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- 0:20 Prep
- 0:15 Cook
4 Servings- Capable cooks
Featured in
Gourmet Recipes, Salmon recipes
Ingredients
- 500g sebago potatoes, peeled
- Salt & freshly ground pepper
- 1/3 cup (80ml) extra light olive oil
- 1 tablespoon chopped fresh dill
- 160ml creme fraiche
- 200g sliced smoked salmon
- 50g baby rocket
- 2 teaspoons (about 20) capers, drained, rinsed
Method
Step 1
Coarsely grate the potatoes. Squeeze handfuls of the grated potato over a bowl to remove as much liquid as possible. Place the grated potato in a large bowl. Season with salt and pepper.
Step 2
Heat half the oil in a large non-stick frying pan over a medium-high heat. Place a 1/4 cup of the mixture in the pan. Flatten slightly with an egg lifter to make a 10cm round circle. Repeat to make 3 more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining oil to make 4 more rosti.
Step 3
Fold the dill through the creme fraiche. Arrange the potato rosti on serving plates. Top with the smoked salmon, a dollop of creme fraiche and then with baby rocket. Scatter the capers over the top and season with freshly ground pepper.
Nutrition
1926 kj
Energy
36g
Fat Total
13g
Saturated Fat
16g
Protein
666.63mg
Sodium
2g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
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