Rostis With Smoked Salmon and Dill Creme
By: Robyn MacLarty
Published: Thursday, May 20, 2010 - 3:50am

Ingredients




200 grams (about 1/2 pound) potatoes
2 eggs, beaten
30 grams (2 tablespoons) butter, melted
125 ml (1/2 cup) crème fraiche
1 small bunch fresh dill, chopped
2 teaspoons lemon juice
100 grams (3.5 ounces) smoked salmon, sliced

Preparation

1 Preheat the oven to 200°C (395 F). 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.