Starters & Light meals
Potato rostis topped with salad greens, salmon and crème fraîche
4
Easy
5 minutes
5 minutes
Ingredients
Method
- 1 free-range egg
- 3 potatoes, grated
- rosemary sprigs, chopped
- 2 T olive oil
- 3 T butter
- 300 g smoked salmon
- Crème fraîche
- Salad leaves
Method
Ingredients
Beat 1 free-range egg and mix with 3 grated potatoes, 2 sprigs chopped rosemary and season.
Shape into 4 flat cakes.
Heat 2 T olive oil and 3 T butter in a pan, then add the röstis.
Cook for 3–4 minutes until golden. Drain on kitchen paper.
Serve with 300 g smoked salmon, crème fraîche and salad leaves.
Wow! you would thought to cook is easy but I’ve realised it needs some kind of art and creativity