Potato and apple rösti with salmon and yoghurt cress sauce
easy
75 mins
75 mins
Ingredients
- 2 Onions
- 750 g floury potatoes
- 250 g Apples (e.g. Boskoop)
- 1 TABLESPOON Oil
- 1 TABLESPOON Sugar
- 200 ml Vegetable broth
- 2 TABLESPOONS Butter
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Salt
- 150 g Cucumber
- 125 g Gherkins
- 1 Beet Cress
- 250 g Whole milk yoghurt
- 200 g Salad Mayonnaise
- 7-10 Tbsp Pepper
- 1 egg (size M)
- 5-6 Tbsp Flour
- 100 g clarified butter
- 100 g smoked salmon, sliced
Directions
- 1
Peel and chop the onions. Peel, wash and chop the potatoes. Peel and quarter apples, cut out the core. Cut apple quarters into small pieces. Heat oil in a pot, fry half of the onions in it. Add the apples and potatoes, fry briefly. Sprinkle with sugar. Deglaze with vegetable stock, bring to the boil. Cover and cook for 15-20 minutes. Remove from the heat, add butter and mash with a potato masher. Season with nutmeg and salt. Let it cool down
- 2
Wash, clean and halve the cucumber, scrape out the watery interior. Cut the cucumber flesh into small cubes. Dice the gherkins as well. Cut cress from the bed. Set aside some cress and gherkins for garnishing. Mix the rest with the remaining onion, yoghurt and mayonnaise. Season to taste with salt and pepper.
- 3
Knead mashed potatoes with egg and flour. Heat clarified butter in portions in a coated pan. Place 1 tbsp. of dough per cookie in the pan and flatten the cookie a little bit. Fry until crispy on each side. Drain on kitchen paper and keep warm. Process the rest of the dough and lard to make a total of about 20 Rösti in the same way
- 4
Serve the hash browns with salmon and sauce. Sprinkle cucumber cubes and cress on top
- 5
waiting time 1 1/2 hours
Nutrition Facts
820 kcal
56 g
59 g
16 g
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