Ingredients
- 3 medium peeled agria potatoes, coarsely grated
- 1 lightly whisked egg
- 2 tablespoons plain flour
- 20g melted butter
- Salt and pepper
- 1 tablespoon olive oil
- Sour cream, to serve
- Wild Smokehouse Smoked salmon, sliced, to serve
- Fresh dill, chopped, to serve
Agria potato rosti with smoked salmon
Method
- Place peeled and grated potato in a colander and squeeze out all moisture
- Transfer to a large bowl, then add egg, flour butter
- Season with salt and pepper
- Heat oil in a frying pan over medium-high heat
- Add heaped tablespoonfuls of the potato mixture and flatten slightly with a potato masher Cook for 1-2 minutes each side or until crisp and golden then drain on paper towel
- Repeat with the remaining potato mixture and allow to cool slightly
- Top each rosti with a dollop of sour cream, sliced smoked salmon and chopped fresh dill
- Season with cracked black pepper
Comments
Thanks to Wild Smokehouse - smoked salmon, and to Brydone Growers – Agria potatoes for providing the ingredients used in the demonstration at the market
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