Smoked Salmon And Rosti Stacks
|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)|
Combine creme fraiche, dill, horseradish cream and rind in small bowl.
Grate potatoes coarsely, squeeze out excess moisture.
Combine potato in large bowl with garlic, pepper, chives, egg and flour; mix well.
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.
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.