SMOKED SALMON ON POTATO ROSTI WITH DILL CREME FRAICHE AND WATERCRESS

SMOKED SALMON ON POTATO ROSTI WITH DILL CREME FRAICHE AND WATERCRESS image

Categories Fish Fry

Yield 6 People

Number Of Ingredients 11

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Ingredients

4 medium pontiac potatoes or any comparable alternative such as desiree
1 medium onion
1 egg slightly beaten
sea salt flakes
freshly ground black pepper
vegetable oil
1 bunch watercress
20 slice smoked salmon
200 grams creme fraiche if unavailable, sour cream can be used
1 bunch dill
3 tablespoons fresh cream approx

Steps:

Crème Fraiche 1.Chop 2T dill fold intocrème fraiche. Season 2.Split the recipe in two. 3.Fold some pouring cream through one of the mixes to make it slightly runny. 4. Refrigerate 7.5 cm (3 inch) pastry ring 1. Grate potatoes medium 2. Grate Onion Medium Mix Both 3. Strain out as much liquid as possible.Use Tea towel twist squeeze. 4. Add egg, thyme salt pepper. Mix. Cook Rostis 1. Place a large non-stick frying pan over medium high heat. 2. Add a few tablespoons of olive oil. 3. Place the ring in the frying pan and add ½ tbsp of the potato mix. 4. Using the back of a soup spoon press the mixture flat and to the edges of the ring, it should be very thin. 5. Remove the ring and repeat process in another area of the pan. 6. Once the sides start to brown, turn rostis over and cook until that side is browned too. 7. Remove the rosti from the pan and drain of excess oil. 8. Transfer the rostis to absorbent kitchen paper for a few minutes. 9. Taste the first few for seasoning and adjust as required. 10. Once drained of all oil, place the rostis on a drying rack set on a flat oven proof tray. 11. Five minutes before you ready to assemble and serve place the rack with the rostis into a 180 degree (350 fahrenheit) preheated oven. Assembling The Dish 1. Cut the salmon into pieces that will fit well onto the rosti. 2. Pick off 18-20 sprigs of watercress, rinse and dry them. 3. Place a small dollop of the thicker crème fraiche mix onto the centre of each plate. 4. Use this to glue the first rosti to the plate. 5. Place a little more of the thick crème fraiche on the rosti; glue a piece of salmon to that, 6. Add a sprig of watercress to that. 7. Put a little of the thick crème fraiche on the bottom and top of another rosti, put that on top of the first layer and repeat the process with another piece of salmon etc. 8. Drizzle a little of the runnier crème fraiche around the stack.