(Photography: Tim Roberts, styling Michele Cranston and Nonci Nyoni, recipe Clare Maguire)
Throwing a fancy and oh-so-elegant gathering with friends doesn’t need to be difficult. These little smoked salmon and herb rosti are simple to create and look super impressive. It’ll have your guests crown you host of the year. Make it even better and pair it with our trio of sandwiches and finish it off with an apple and brown butter streusel cake.
Ingredients
Method
Using a julienne peeler (or the coarse side of a box grater) shred the potato. Combine with 1/2 tsp salt in a medium bowl. Set aside 5–10 minutes, tossing occasionally. Place in a clean tea towel or Chux cloth, hold over a sink and squeeze out as much water as possible. Return potato to bowl.
Stir in onion, parsley and flour, until coated. Stir in egg. Season.
Line a tray with paper towel. Heat 1 tablespoon oil in a large frying pan on medium heat. In batches, add tablespoon-sized dollops mixture to pan and flatten slightly. Cook 3–4 minutes on each side or until golden and cooked through. Transfer to prepared tray. Repeat with remaining oil and mixture.
Top rostis with sour cream, salmon and dill. Season with black pepper and serve with lemon cheeks.
What is rosti made of?
Rosti is with roughly grated potato, either part boiled or raw. They are then either pan-fried or baked in the oven.
What to serve with salmon rosti?
We use sour cream to top our salmon rosti but you can also use Greek yoghurt or cream cheese with a touch of lemon juice.
