I’ve been feeling sorry for myself this weekend as I have a cold so I have cancelled all social activities and bunkered down at home. This has meant that I have been cooking elaborate meals in the hope of reviving my flagging appetite. What could be more self indulgent than a breakfast of smoked salmon? I decided that the perfect accompaniment would be my own recipe for potato rostis. These take a little bit of effort but are well worth the time. The trick is to make sure that the potato mixture is dry so that it sticks together and to ensure that you don’t make the rostis too large so that they are difficult to turn in the pan. Other than that, the potato rostis are really quite straight forward and were just the thing to cheer me up. If these taste good to me with a cold, imagine how much better they will taste to you.
2 large potatoes (300g in total) – I only had small potatoes which take a bit more work to peel
30g butter, melted
30ml olive oil
Salt and pepper to season
100g smoked salmon.
Flat leaf parsley
1 tsp wholegrain mustard
1 tsp lemon juice
1 tsp white wine vinegar
Grating the potatoes
1. Peel and grate the potatoes and pat with paper towel to try and get the mixture as dry as possible. Mix in a bowl with the butter, salt and pepper.
The potato mixture
2. Heat the oil in a frying pan over a medium heat.
3. Spoon 1 and 1/2 tablespoons of the mixture into the pan and form into a round, flat shape. Turn the rosti once you can see the pan side browning and cook until the rosti is golden on both sides. Drain on paper towel.
4. Repeat step 3 with the remaining mixture you should be able to make 4 to 5 rostis. If you cook the rostis together be careful not to over crowd the pan.
5. Serve by putting two of the rostis on each plate and topping with smoked salmon.
6. Mix the mustard, lemon juice and white wine vinegar together and drizzle over the top. Garnish with the parsley.
Note: If you are wondering why the salmon in the picture looks a little anemic that is because I got it from Daylesford Organic who apparently feed their salmon prawn shells amongst other things which gives it the pale pink colour.