Salmon Potato Rosti2016-01-06
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 25m
These crisp mini rostis make the perfect canapés for a summer Christmas.
- 3 potatoes, peeled and coarsely grated
- 1 egg, whisked
- 2 tbsps plain flour
- 20g butter, melted
- Salt and pepper
- 1 tbsp olive oil
- 2 cups sour cream
- 11⁄4 cups smoked salmon ￼
- 40 asparagus sprigs, blanched ￼
- Fresh dill, chopped, to serve ￼
Place the peeled and grated potato in a colander and squeeze out all the moisture. Transfer to a large bowl, then add the egg, flour and butter. Season with salt and pepper.
Heat the oil in a frying pan over medium- high heat. Add heaped tablespoonfuls of the potato mixture and flatten slightly with an egg lifter. Cook for 1-2 minutes each side or until crisp and golden then drain on a paper towel. Repeat with the remaining potato mixture and allow to cool slightly.
Top each rosti with a dollop of sour cream, sliced smoked salmon wrapped around 2 sprigs of asparagus and chopped fresh dill. Season with black pepper.