Rosti with salmon eggs, dill & crème fraîche

Name: Rosti with salmon eggs, dill & crème fraîche
Ingredients: ½ lemon, cut into wedges; a little crème fraîche; 50 g salmon eggs; a small bunch of dill; ½ small red onion; ½-1 teaspoon flaked sea salt; black pepper; 1 heaped teaspoon plain flour; 2 medium waxy potatoes, such as Duke of York; 2 medium waxy potatoes, such as Duke of York; 40 g butter

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I am increasingly obsessed with the Scandinavian approach to cooking and this dish uses a lot of its kitchen regulars. Nothing short of outrageously good, it makes a superb Sunday brunch for one, or cut it up and serve with ice-cold vodka as a very good little pre-dinner snack.

Ingredients

40 g butter
2 medium waxy potatoes, such as Duke of York
1 heaped

Fish course
Pescatarian
Breakfast

Method

Melt the butter in a small saucepan over a low heat, taking special care not to let it burn. You will see small white islands of milk solids rising to the top after a couple of minutes. Carefully skim these off and discard. Pour the golden butterfat into a mixing bowl, while at the same time trying to leave any residual white water that lurks below the butterfat in the saucepan.

Peel an