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SALMON RÖSTI ISLANDS WITH LEMON HORSERADISH

It looks pretty fancy but this lovely, light, refreshing bite is a doddle to make. A potato rösti island smothered in a lemon horseradish sauce with dill and salmon strips on top – a real feel-good recipe.

READY IN 20 MINUTES

SERVES 4

200g Greek yoghurt

1 tbsp horseradish sauce

zest and juice of ½ lemon

500g waxy potatoes, peeled and grated

1 egg, beaten

2 tbsp plain flour

knob of butter, melted

olive oil, for frying

1 x 120g packet of smoked salmon, cut into strips

handful of fresh dill

salt and pepper

1. Make the horseradish sauce first so it can chill in the fridge. In a bowl combine the yoghurt, horseradish, lemon zest and juice plus a good pinch of salt and a grinding of pepper in a bowl. Mix until combined, taste and tweak until you’re happy, then keep in the fridge until you need it.

2. Now for the potatoes: push the grated potato through a colander to squeeze out as much liquid as you can. Tip from the colander on to sheets of kitchen paper and pat dry, then put into a bowl. Add the egg, flour and butter and stir well to completely coat. Season with salt and pepper.

3. Put some olive oil into a frying pan and warm over a medium heat. Using clean hands, shape some potato mixture into a typical burger-sized patty shape – you want to make them quite thin as they are not as delicate as you think. Put two or three into the pan and flatten slightly with a spatula to spread out. Cook for a couple of minutes until golden brown, then flip over and cook the other side. Remove and drain on kitchen paper while you repeat with the rest of the mixture, topping up the oil in the pan as needed.

4. Serve the rösti on a plate with a good dollop of the horseradish sauce on top, a strip of smoked salmon, a little grinding of black pepper and a few dill sprigs. Delicious.

VIRGIN TIP

It’s important to keep the rösti thin, otherwise the middle will still contain bits of uncooked potato.