Rostis With Smoked Salmon and Dill Creme


Photo: Robyn MacLarty
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Ingredients

200 grams potatoes
2 eggs, beaten
30 grams butter, melted
125 ml crème fraiche
1 small bunch fresh dill, chopped
2 teaspoons lemon juice
100 grams smoked salmon, sliced

Preparation

1
Preheat the oven to 200°C. Grate the potatoes into a colander and squeeze out excess moisture with your hands.
2
In a bowl, combine the potato and egg and season to taste. Lightly grease 12 mini muffin trays and fill with spoonfuls of the potato mixture.
3
Pour some butter over each rosti and bake for 20 minutes or until golden.
4
For the dill cream, combine the crème fraiche, dill and lemon juice.
5
To serve, arrange the salmon slices on top of the rostis. Top with dill cream, garnish with sprigs of dill and slivers of lemon.

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Tags:

rosti
dill
potato
salmon
cream

Yield:

6

Added:

May 20, 2010

Creator:

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