Rostis With Smoked Salmon and Dill Creme
Ingredients
200 grams (about 1/2 pound) potatoes
2 eggs, beaten
30 grams (2 tablespoons) butter, melted
125 ml (1/2 cup) crème fraiche
1 small bunch fresh dill, chopped
2 teaspoons lemon juice
100 grams (3.5 ounces) smoked salmon, sliced
Preparation
1
Preheat the oven to 200°C (395 F). Grate the potatoes into a colander and squeeze out excess moisture with your hands.
2
In a bowl, combine the potato and egg and season to taste. Lightly grease 12 mini muffin trays and fill with spoonfuls of the potato mixture.
3
Pour some butter over each rosti and bake for 20 minutes or until golden.
4
For the dill cream, combine the crème fraiche, dill and lemon juice.
5
To serve, arrange the salmon slices on top of the rostis. Top with dill cream, garnish with sprigs of dill and slivers of lemon.
.
Yield:
6
Added:
Thursday, May 20, 2010 - 3:50am
