Rostis with Smoked Salmon and Creme Fraiche

Ingredients: (This Starter serves 4)
4 large baking potatoes (roosters / maris pipers), skin cleaned
300g Burren Smoked Salmon of Knowledge, sliced into long thin strips
2 tsp chopped shallot
2 tsp chopped capers
4 tbsp crème fraîche
30g chives, chopped / snipped
50ml extra virgin olive oil
Black lumpfish roe (Caviar!!), optional garnish
3 tbsp olive oil for frying
Salt and freshly cracked black pepper

Rostis with Smoked Salmon and Creme Fraiche

Method

  1. Preheat oven to 200°C. Pierce each potato twice with a fork or skewer. Bake the potatoes (skin left on) for 40 minutes in a hot oven (ideally the day before you intend to use them).
  2. Slice the smoked salmon into julienne (long thin strips) and mix with the chopped shallot and capers.
  3. Liquidize the olive oil and half the chives and strain.
  4. Fold the remaining chopped chives into the crème fraîche with a few grinds of black pepper.
  5. Scoop the potatoes from their skins. Coarsely grate and press into 4 rosti cake shapes (8cm wide).
  6. Heat a generous amount of olive oil in a non stick pan and fry the rosti turning half way through until golden brown on each side.
  7. Place on a warm plate and top with the smoked salmon, then the crème fraiche and finally the lumpfish roe / caviar.
  8. Drizzle the chive oil around the plate and serve immediately.
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