Aimee Victoria Long

A total winner for this festival season, and I can not recommend these chutneys enough . . .

Serves: 4 as a starter or 2 as a main

Preparation time: 10 minutes

Cooking time: 8 minutes

Ingredients: 

2 medium floury potatoes, peeled (about 450g)

1 tablespoon of sunflower oil

15g butter

4 slices smoked salmon or trout

4 tablespoons soured cream

A few sprigs dill to garnish

4 tablespoons of The English Provender Co.’s Beetroot Pickle

Salt and freshly ground black pepper

Method: 

For the rösti, coarsely grate the potatoes into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with salt and black pepper, then divide into four equal portions.

Heat a large frying pan over a medium heat and add the oil and butter. Add the röstis and using the back of a spoon gently push down to make a compact cake.

Fry the röstis, for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding a little more oil to the pan if required. Remove from the pan and drain on kitchen.

Divide between 4 plates, top with a slice of salmon, a spoonful of beetroot pickle and a little soured cream. Garnish with a sprig of dill and extra freshly ground black pepper.

 Enjoy and don’t forget to try some more of my recipes!