Rösti with Crème Fraiche and Smoked Salmon
Cook Time 20 minutes
1kg Sebago (brushed) potatoes, peeled
100ml light extra virgin olive oil
6 slice smoked salmon
½ bunch chives, finely chopped
Salmon roe (optional)
Using a grater attachment to a food processor (or a simple box grater), shred the potatoes. Grab handfuls of potatoes and squeeze out excess starchy liquid. Season with salt and drizzle in 1 tablespoon of extra virgin olive oil.
Add oil to a 26cm non-stick pan over medium-high heat and add the potatoes pressing down to form a thin pancake-like shape that reaches the sides of the pan. Cook for 3-4 minutes then flip onto a place and slice back into the pan and fry until the potato is cooked through and the rösti is crisp and golden brown. Drain on a paper towel. Season again with salt.
Top rösti with smoked salmon a dollop of crème fraiche and chives.