Rösti with Crème Fraiche and Smoked Salmon

Ingredients

• 1kg Sebago (brushed) potatoes, peeled
• 100ml light extra virgin olive oil
• Salt

To garnish

• 6 slice smoked salmon
• Crème Fraiche
• ½ bunch chives, finely chopped
• Salmon roe (optional)

Method

1. Using a grater attachment to a food processor (or a simple box grater), shred the potatoes. Grab handfuls of potatoes and squeeze out excess starchy liquid. Season with salt and drizzle in 1 tablespoon of light extra virgin olive oil.
2. Add oil to a 26cm non-stick pan over medium-high heat and add the potatoes pressing down to form a thin pancake-like shape that reaches the sides of the pan. Cook for 3-4 minutes then flip onto a plate and slide back into the pan and fry until the potato is cooked through and the rösti is crisp and golden brown. Drain on a paper towel. Season again with salt.
3. Top rösti with smoked salmon, a dollop of crème fraiche and chives.

Recipe from Everyday Gourmet.