Potato Rosti with Salmon

An absolute hit with my family. If you have a choice of potatoes the red skinned ones would be top of my list followed by the Mediterranean variety. Whatever potatoes you use, don’t peel – the peels contribute greatly to the taste and nutritional value.

YOU WILL NEED

Garnish

  • 5 medium large potatoes, washed
  • 2 t (10 ml) Ina Paarman's Potato Spice
  • 1 small onion, finely chopped
  • 2 T (30 ml) flour
  • 1 egg
  • olive or canola oil for frying
  • 250g creamed cottage cheese or cream cheese
  • 1 T (15 ml) fresh finely sliced chives or lemon thyme leaves
  • ½ t (2,5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 100 g smoked salmon trout strips
Method

Boil the whole potatoes, unpeeled, in enough water to cover them until half cooked – 10 minutes only. Drain off the water and cover with cold water. When cool enough to handle grate them on the coarse side of the grater. Place the grated potato into a biggish mixing bowl. Add the Potato Spice and chopped onion. Fork through to disperse spices throughout. Sprinkle over the flour and break the egg into the mixture and mix until all the ingredients are blended evenly. Divide the mixture into four.

Pre-heat a non-stick 20cm omelette pan until very hot. Add about 1 T of oil to the pan, swivel it around and add a ¼ of the potato mixture. Flatten it immediately with the back of a large spoon to cover the pan edge to edge. Turn stove to medium heat.

**Place a lid on the pan**, cook over medium high heat for about five minutes until nicely browned on the underside.

Put a side plate on top of the rosti and turn the pan upside down to release it.

Re-heat the pan, add another 1 T of oil and slip the rosti back into the pan, browned side up. Cook the underside until brown. Repeat with the rest of the mixture. Top with a mixture of cottage cheese, chives and Lemon & Black Pepper Seasoning. Add strips of salmon loosely rolled into roses. Garnish with chives. Pass the peppermill.

* Do not cook the potatoes fully. They must still be firm in the middle.

* Do not make the rosti too thick – it will not crisp and cook through.

* Heat the pan until very hot before adding the oil. This prevents food from sticking to the pan and unnecessary smoke in the kitchen.

Ina's Tip

* Do not cook the potatoes fully. They must still be firm in the middle.
* Do not make the rosti too thick – it will not crisp and cook through.
* Heat the pan until very hot before adding the oil. This prevents food from sticking to the pan and unnecessary smoke in the kitchen.

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