Potato Roesti with Smoked Salmon

Ingredients

• 1.potatoes, peeled, grated, rinsed and drained; squeezed dry
• 2.crème fraîche, for spreading
• 3.smoked salmon, Tasmanian; generous amount

Method

1. 1.Peel, grate, rinse and drain some potatoes. Squeeze them dry.
2. 2.Fry in a large pan in round pastry cutters, pushing down with a potato masher or the back of a spoon to compress.
3. 3.When golden brown, turn over and fry on the other side until golden.
4. 4.These can be served warm or at room temperature, and can be made well in advance of serving.
5. 5.To assemble: spread roesti with crème fraîche and top with a generous amount of good quality smoked salmon.

Notes

• Can be served as finger food with cocktails or as an entrée.
• This recipe is a clipping from the 'Plates' SA cookbook (no plates section), collected by the family.
• No quantities given in the original — the recipe is written in a descriptive/narrative style.