Rostis With Smoked Salmon and Dill Creme
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
Preheat the oven to 200°C (395 F). Grate the potatoes into a colander and squeeze out excess moisture with your hands.
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.
Pour some butter over each rosti and bake for 20 minutes or until golden.
For the dill cream, combine the crème fraiche, dill and lemon juice.
To serve, arrange the salmon slices on top of the rostis. Top with dill cream, garnish with sprigs of dill and slivers of lemon.