Name: Smoked Salmon on Rösti with Minted Crème Fraîche
Yield: Serves 2
Ingredients: 60 ml (2 fl oz) crème fraîche or sour cream; 100 g (3 ½ oz) smoked salmon slices; 2 teaspoons salmon roe, caviar, or lumpfish roe (or a combination of these); 1 scant teaspoon salt; 1 small red onion, peeled and finely sliced; 400 g (14 oz) potatoes, boiled or roasted in their skins, cooled; 6 mint leaves, shredded; 1 scant teaspoon freshly ground pepper; 1 egg

Preparation info

Serves
2

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

400 g (14 oz) potatoes, boiled or roasted in their skins, cooled
1 egg

Pescatarian
Breakfast

Method

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 1 ½ cm (⅔ in) thick – you now

‌

Ingredients

Method

Part of