Recipe for deep-fried potato cakes, dressed with smoked salmon, avocado and sour cream.
60g butter (from your pantry)
160g smoked salmon ribbons
120ml sour cream
1 red onion – slice finely
10g fresh chives – chop
2 lemons – cut into wedges
vegetable oil, salt & pepper (from your pantry)
Preheat oven to 100C. Melt butter in a small saucepan on medium heat and set aside. Peel the avocados and remove the stone, then cut into thick slices. Prepare all other ingredients as indicated above.
To make the Potato Rosti, first peel the potatoes and onions and grate both on the coarse side of the grater. Place the potato in a colander and use your hands to squeeze out as much excess liquid as possible. Transfer to a bowl and add the onion and melted butter, stirring well to combine. Season with freshly ground salt and black pepper.
Place a deep frying pan on medium to high heat. Add vegetable oil – about 1cm deep. When the oil has heated up, test if it’s hot enough by dropping ½ tsp of the potato mixture into it – it should sizzle gently if it’s ready. If it’s hot enough, carefully drop two ½ cup portions of potato mixture into the hot oil. Flatten each one a bit with a spatula and cook for about 3 or 4 minutes each side until nice and brown and cooked through.
When done, remove from the oil and drain on a paper towel then place on a plate in the pre-heated oven to keep warm. Repeat until all the Potato Rostis are cooked (you may need to top up the oil, remember to allow it to reheat too).
To serve, divide the Potato Rostis between the plates. Top with avocado, smoked salmon, sour cream and red onion. Sprinkle with chives and add lemon wedges on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.