Potato rösti with smoked salmon and sour cream
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Sezamo
Rösti crocant de cartofi rumeniți în unt și ulei de măsline, servit cu somon afumat fin, smântână catifelată, ceapă roșie și mărar proaspăt. O rețetă simplă și sofisticată, desăvârșită cu un strop de lămâie.
Ingredients
Preparation method
Grate the potatoes on a coarse grater, transfer them to a clean kitchen towel, and squeeze out all excess water thoroughly. Place them in a bowl, pour half of the melted butter over them, season with salt and ground black pepper, then mix well.
Heat the remaining butter along with the olive oil in a large frying pan. Add the grated potatoes and spread them out evenly into a round shape. Gently press the potatoes down with a spatula to bind them, neaten the edges, and fry over medium heat for about 8 to 10 minutes, until the bottom turns golden brown and crispy.
Carefully flip the rösti using a flat plate or a spatula, add a little oil if necessary, and fry for another 8 to 10 minutes on the other side, so that the potatoes cook through and the rösti holds its shape.
Chef's tip
For a perfectly crispy rösti, make sure to squeeze out as much water as possible from the grated potatoes before adding them to the pan.
15 min
Under an hour
