Potato Rosti With A Smoked Salmon Rose
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
66
Spice
59
Sweetness
63
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Ghee1 cup
Chives (sliced fresh)Directions:
1
Line a baking sheet with parchment paper
2
Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends
3
Starting from one end, roll the salmon into a pinwheel and set aside
4
Line another 3 pieces up the same way
5
Take the first pinwheel, and starting from one end of the salmon strip, roll it up again
6
Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet
7
With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet
8
Cover with plastic wrap and refrigerate
9
Peel the potatoes and grate them on the largest holes of a box grater
10
Put into a colander and rinse well with cold water until the water runs clear and the starch is gone
11
Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl
12
Heat half the ghee in a medium nonstick skillet over medium heat until shimmering
13
Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out
14
Cook undisturbed until dark golden, about 10 minutes
15
Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up
16
Add the remaining ghee to the skillet and heat until shimmering
17
Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes
18
Slide the potato pancake onto a serving plate and sprinkle with the chives
19
Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side