Smoked salmon potato rostis

Perfect for Christmas entertaining, mix up your usual canapés with our Smoked Salmon Potato Rostis. It might be a little more effort but it’s worth it for the crispy golden edges and soft potato centre. Pair with our oak-smoked Scottish salmon and a spoonful of yoghurt for a memorable way to start the festive celebrations.

20 mins

8

Easy

• 200g Field & Flower Smoked Salmon, cut into slices
• 400g potatoes, peeled and grated
• 1 medium egg, beaten
• 1 tsp plain flour
• ½ small onion, finely chopped
• ½ tsp dried dill (optional)
• Olive oil for frying
• Seasoning to taste

To serve:
• Handful of fresh dill, roughly chopped
• Lemon juice
• Greek yoghurt

1. Squeeze any excess water out of the grated potatoes. Mix well with the egg, flour, onion, dried dill (if using) and seasoning.

2. Heat 2 tbsp oil in a frying pan. Use a spoon to place the rosti mixture into the pan, flattening the rosti with the back of the spoon to create a disc shape. Cook for 5 minutes each side until golden, then place onto kitchen paper to absorb the excess oil. You may need to cook the rostis in two batches.

3. Serve each rosti with a smoked salmon slice, ½ tsp Greek yoghurt, a sprig of dill, a squeeze of lemon juice and cracked black pepper.