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The quantities provided above are averages only.
600 grams
Potatoes
100 grams
Smoked Salmon
65 grams
Creme Fraiche
125 grams
Radish
1 sachet(s)
Red Wine Vinegar
2 unit(s)
Tomato
1 unit(s)
Shallot
½ sachet(s)
Italian Herbs
120 grams
Salad Leaves
to taste
Salt
to taste
Pepper
to taste
Oil
¼ tsp
Sugar
¼ tsp
Salt
to taste
Sugar
1 tbsp
Flour
Halve, peel and slice the shallot as thinly as you can. Pop it into a small bowl and add half the red wine vinegar, ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P). Mix together and set aside.
Meanwhile, chop the tomato into 2cm chunks. Trim and quarter the radish. Just before serving toss the salad leaves with the tomato, radish, remaining red wine vinegar and a drizzle of oil. Season well to taste with salt, pepper and a pinch of sugar.
Peel the potatoes and grate potato. Squeeze out as much water as possible from the potatoes on a sieve. Any excess moisture using kitchen paper or kitchen towel to squeeze out.
Place the drained potatoes in a bowl and season with salt and pepper, half the Italian herbs (per 2P) and a drizzle of oil.
Place a pan on medium-high heat with a good drizzle of oil. Once hot, spoon 2 tbsp of potato mix (per rosti) onto the pan. Spread out slightly with a spoon into circles. Fry on each side for 5-7 mins, until golden. When turned, flatten with a spatula to get even colour and cooking.
Repeat the process with the remaining potatoes.
Tip: Use 2 pans if necessary to speed up the process.
Divide the Rostis between plates. Top the rostis with the tossed salad, tear over the smoked salmon and pop on little dollops of creme fraiche. Scatter over the pickled shallot.