Potato Rosti with Smoked Salmon and Horseradish Cream
Preparation: 15 minutes
Cooking: 10 minutes
4 royal blue or ruby lou potatoes, peeled and coarsely grated
500g Smoked salmon
2 tblspn olive oil
2 cups watercress, roughly chopped
1 cup light sour cream
2 tblspn lemon juice
1 tblspn horseradish paste
1 tblspn finely chopped dill
Lemon wedges, to serve
Combine sour cream, lemon juice, horseradish paste and dill and gently mix.
Place grated potato in sieve and rinse in cold water. Drain well, squeezing out excess water. Place rinsed potato onto a clean tea towel and squeeze to remove as much moisture as possible then add potato to a new bowl. Season with salt and pepper and mix well.
Heat olive oil in medium heavy-bottom saucepan. Shape potato mixture into palm-sized discs, place in saucepan and flatten slightly using a spatula. Cook in batches of 3-4 on a medium heat until golden brown, turn and brown other side. Keep cooked rostis warm in the oven whilst frying others.
Serve hot rosti with smoked salmon, fresh watercress, a drizzle of horseradish cream and lemon wedges