|2||potatoes — large, peeled|
|salt and freshly ground black pepper — to taste|
|2 Tbs||butter — melted|
|2 Tbs||fresh chillies — 573|
|200 g||salmon — smoked|
|2 Tbs||fresh dill — finely chopped|
|mustard — sweet, to serve|
|cherry tomatoes — to garnish|
First off, roughly grate the potato into a large mixing bowl on a kitchen towel. Press hard to drain all the moisture from the potatoes. Transfer it to the mixing bowl, add the melted butter, and mix it through. Season.
Heat the olive oil on medium heat in a pan and arrange the grated potato into discs, leave to cook until golden brown and crispy – turn it over to do the other side. It takes a few minutes each side to ensure it is cooked. Set aside.
Meanwhile, add the eggs to a pot and cover with hot water. Bring to a boil and set the timer to 5 minutes for perfect boiled eggs. After cooking, drain and carefully remove the shell.
Arrange the potato rösti on a platter topped with salmon, fresh dill and half a boiled egg. Serve with tomatoes and this amazing sweet mustard sauce.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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