Rösti with gravlax, mustard herring and shrimps

Name: Rösti with gravlax, mustard herring and shrimps
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 glass (180 g) Swedish mustard; 1 TABLESPOON Sugar; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 1 collar Dill; 250 g Matt fillet; 1 small onion; 1/2 bunch Chives; 750 g mainly waxy potatoes (e.g. Laura); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Butter; 150 g ripened cream; 100 g Graved salmon; 100 g cooked and peeled prawns

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 glass (180 g) Swedish mustard
1 TABLESPOON Sugar
2 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
1 collar Dill
250 g Matt fillet
1 small onion
1/2 bunch Chives
750 g mainly waxy potatoes (e.g. Laura)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Butter
150 g ripened cream
100 g Graved salmon
100 g cooked and peeled prawns

Directions

1
Mix mustard, sugar, vinegar and 3 tablespoons of oil. Wash the dill, dab dry, put something aside for garnishing. Finely chop the rest, stir into the sauce. Cut fillets into pieces, put them in a flat dish, pour sauce over them.
2
Peel onion and cut into rings. Spread over the maties. Wash the chives, dab dry and cut into rings. Peel, wash and roughly grate the potatoes. Mix in chives and season with salt and pepper.
3
Heat 1 tablespoon of oil and butter in a frying pan and bake 3-4 Rösti in portions. For each Rösti, add a large tablespoon of potato mixture to the pan and flatten (7-8 cm Ø). Fry for 2-3 minutes on each side until golden brown.
4
Keep warm, bake the rest of the Rösti in the same way. Serve with sour cream, matie, gravlax and prawns. Garnish with dill. Makes about 20 Rösti.