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Giant potato rosti with smoked salmon
Serves 2 as a main meal, or 4 as part of a sharing brunch | prep 20 mins | total time
Giant potato rosti with smoked salmon
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Serves 2 as a main meal, or 4 as part of a sharing brunch | prep 20 mins | total time
A family-sized twist on classic rosti, served with Scandi-style toppings
Rate
Nutritional information (per serving)
Calories
415Kcal
Fat
20gr
Saturates
8gr
Carbs
40gr
Sugars
3gr
Fibre
4gr
Protein
17gr
Salt
2gr
Ingredients
- 2 Maris Piper potatoes (about 400g), unpeeled
- 1 tbsp olive oil
- 3 tbsp capers, roughly chopped
- 1 heaped tbsp Dijon mustard
- 3 tbsp crème fraîche
- a handful of dill, chopped, plus a few fronds to serve
- ½ lemon, zested then cut into wedges to serve
- 1 x 100g pack smoked salmon
Step by step
Get ahead
Speed up the process by parboiling the potatoes the night before
- Put the potatoes into a pan of boiling salted water, cook for 10 minutes, drain then leave until cool enough handle. Heat the oven to 220°C, fan 200°C, gas 7 and line a flat baking tray with baking paper. Brush the paper with half the oil.
- Coarsely grate the potatoes into a bowl, skin and all, then mix through the capers and mustard. Season with salt and black pepper. Tip out onto the centre of the baking tray and shape into a rosti, about 20cm diameter. Brush the top of the rosti with the remaining oil then bake for 40-45 minutes until deep golden brown and cooked through.
- Mix the crème fraîche with the dill and lemon zest. Peel the paper off the rosti, cut into wedges and serve topped with the smoked salmon, a good grind of black pepper, the dill crème fraîche , a little extra dill and lemon wedges for squeezing over.