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Smoked Salmon And Rosti Stacks

Ingredients
  Creme fraiche 200 Milliliter
  Finely chopped fresh dill 1 Tablespoon
  Horseradish cream 2 Tablespoon
  Finely grated lemon rind 1 Teaspoon
  Kennebec potatoes 1 Kilogram (5 Medium Sized)
  Garlic 1 Clove (5 gm), crushed
  Cracked black pepper 1⁄2 Teaspoon
  Finely chopped fresh chives 1⁄4 Cup (4 tbs)
  Egg 1 , beaten lightly
  Plain flour 35 Gram (1/4 Cup)
  Vegetable oil 2 Cup (32 tbs) (For Shallow Frying)
  Thin slices smoked salmon 250 Gram (16 Slices)
Directions

1.
Combine creme fraiche, dill, horseradish cream and rind in small bowl.
2.
Grate potatoes coarsely, squeeze out excess moisture.
Combine potato in large bowl with garlic, pepper, chives, egg and flour; mix well.
3.
Heat oil in medium pan; cook 1/4 cuPs of potato mixture, in batches, until browned both sides and crisp.
Drain rosti on absorbent paper.
4.
Place one rosti on each serving plate, top with two slices salmon and 1 tablespoon creme fraiche mixture; repeat, then finish each stack with a third rosti and remaining creme fraiche mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Potato
Servings: 
4

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