Ingredients
500 g potatoes
1 tbsp melted butter
1 tbsp olive oil
½ tsp SIDS SALT & PEPPER
100 g smoked salmon
2 tbsp sour cream
Dill to garnish (optional)
Directions
Microwave the potatoes (unpeeled, whole) for 1½ minutes on HIGH, turn then microwave for a further 2 minutes - or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife. Using a cheese grater, grate the potato. Add butter, SIDS SALT & PEPPER and mix to combine.
Heat olive oil in a large fry pan to medium/high.
Scoop up ¼ cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm thick. Repeat with remaining mixture.
Cook until each side is golden brown, around 1½ - 2 minutes for each side then remove from fry pan.
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.
