Potato rosti W IT H SMOK ED SA L MON

Prep time: 20 min­utes Cook­ing time: 20 min­utes Serves: 4

Herworld (Malaysia) - - HER LIVING -


• 3 medium Red De­light pota­toes, peeled and coarsely grated • 1 egg, beaten • 2 tbsp plain flour • 2 tbsp melted but­ter • Salt and pep­per, to taste • 1 tbsp olive oil

To serve: • 1 cup sour cream • 1 tbsp chives, chopped • 100g smoked salmon slices • Fresh dill, chopped

METHOD: 1. Place peeled and grated potato in a colan­der and squeeze out all mois­ture. Trans­fer to a large bowl, then add egg, flour, and but­ter. Sea­son with salt and pep­per. 2. Heat oil in a fry­ing pan over medium-high heat. Add heaped ta­ble­spoons of the potato mix­ture and flat­ten slightly with a flat egg turner. Cook for 1-2 min­utes on each side or un­til crisp and golden, then drain on pa­per towel. Re­peat with the re­main­ing potato mix­ture and al­low to cool slightly. 3. Top each rosti with a dol­lop of sour cream, sliced smoked salmon, and chopped fresh dill. Sea­son with cracked black pep­per.

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