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Potato roesti with caviar
- Feeds
six
- Difficulty
Medium
By Jill Dupleix
Published 1998
The first trick to these Swiss grated potato pancakes not to overcook the potatoes when boiling them. The second trick is to boil them the day before, and leave them uncovered in the refrigerator to dry out. The third trick is to top them with sour cream and either the best caviar you can afford or a few smoked salmon shavings.
Ingredients
Method
Cook the potatoes in simmering, salted water for about 10 minutes, or until a skewer inserted into the potato meets with no resistance until it gets to the middle, which should still be firm. Drain and allow to cool. Peel off skins, and refrigerate, preferably overnight.
Grate the potatoes into long strips. Add the beaten egg, salt, and one teaspoon of the oil, and mix lightly.