Rösti with smoked salmon and horseradish crème fraîche

Name: Rösti with smoked salmon and horseradish crème fraîche
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 4 TABLESPOONS Sunflower oil; 150 g Whipped cream; 2 TABLESPOONS Horseradish (glass); 1 TABLESPOON fresh squeezed lemon juice; 12 (approx. 300 g) thin slices of smoked salmon; 7-10 Tbsp Cress and lemon; 7-10 Tbsp Disposable piping bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
4 TABLESPOONS Sunflower oil
150 g Whipped cream
2 TABLESPOONS Horseradish (glass)
1 TABLESPOON fresh squeezed lemon juice
12 (approx. 300 g) thin slices of smoked salmon
7-10 Tbsp Cress and lemon
7-10 Tbsp Disposable piping bag

Directions

1
Peel and wash the potatoes and grate them coarsely on a kitchen grater. Season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in two pans and put 3 potato wedges next to each other in each pan.
2
Form into evenly round Rösti with a spatula. Fry on each side over medium heat for approx. 4 minutes. Keep the finished Rösti warm. Repeat the process 1 time. Whip the cream until stiff with the whisks of the hand mixer.
3
Add horseradish and season with salt, pepper and lemon juice. Pour into a disposable piping bag with star-shaped spout. Arrange the hash browns and salmon on plates. Garnish with creamed horseradish, cress and lemon.