Smoked salmon sharing rosti
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Smoked salmon and a herby cream topping transforms this super simple rösti into a café-style dish that’s perfect for a relaxed brunch with friends.
Ingredients
Potato(es)
350 g, peeled, coarsely grated
Carrot(s)
350 g, peeled, coarsely grated
Egg(s)
1 medium, lightly beaten
Baby spinach
200 g
Light sour cream
⅓ cup(s), (85ml)
Fresh chives
2 tsp, chopped, plus extra to serve
Fresh dill
2 tsp, chopped, plus extra to serve
Smoked salmon
120 g
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Enclose grated potato and carrot in a clean tea towel and press firmly to squeeze out any excess liquid.
2
Lightly spray a large, ovenproof non-stick frying pan with oil and heat over medium-high heat. Spread potato and carrot evenly over the base of pan. Cook for 5 minutes, or until vegetables are tender. Roughly break up rösti with a spatula or wooden spoon.
3
Stir in egg and season with salt and pepper. Spread mixture again over base of pan and smooth over the top. Preheat oven grill to high. Place frying pan under grill. Cook for about 5 minutes or until the top of rösti is golden brown.
4
Meanwhile, steam or microwave spinach until wilted. Drain. Mix sour cream with chives and dill in a small bowl.
5
Season with salt and pepper. Serve rösti with salmon, spinach, herbed sour cream and lemon wedges. Sprinkle with extra chopped chives and dill.
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