Where would brunch be without smoked salmon? This recipe is a good way to use up leftover potatoes, although it’s so good you’ll possibly want to cook some spuds just to make it.
Peel potatoes if desired then grate on a coarse grater. Mix with egg, onion, salt and pepper. Halve mixture, roll into balls and flatten between your hands into 2 discs about
Mix mint into crème fraîche. To serve, place a rösti on a plate, lay some sliced salmon on top then a dollop of minted crème fraîche and
© 2003 Peter Gordon. All rights reserved.