SMOKED SALMON AND RICOTTA RÖSTI
His droll little mouth was drawn up like a bow; The beard of his chin was as white as the snow…
Prep Time:10 minutes Ready In:
30 minutes or less Serves:
8
Ingredients:
FOR THE ROSTI 750 grams Potatoes, peeled and grated 1 Egg 1 tablespoon Flour Salt and pepper 2 tablespoons Canola oil TO SERVE 3 tablespoons Tre Stelle® Traditional Ricotta 1 tablespoon Fresh chives, chopped finely 1 Small shallot, chopped finely 4 slices Smoked salmon Fresh dill
Instructions:
Peel the potatoes and grate them using the large holes of a hand grater or a food processor. Tip the grated potatoes on to a clean tea towel (or several sheets of paper towel) and wring out as much liquid as possible. Drop the potatoes into a large bowl and add the egg, flour, and seasoning. Let the potatoes rest for at least 5 minutes. Heat a heavy-based 8-inch skillet over medium-high heat. Add the oil (it should come to a depth of about 1/8 inch; add more if-necessary.) When the oil begins to shimmer, take a fistful of potatoes, wring it out once more, and let it fall carefully from your fingers into pan to create 4-inch rounds that are about 1/4 inch thick. Press each mound gently with a spatula to flatten the top. Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent, 12 to 16 minutes. When cooked through (taste to check), slide them out of the pan and on to a paper towel-lined plate. Repeat for the next batch. TO SERVE In a separate bowl, mix together the ricotta, chives, shallot, olive oil, salt and pepper. Add a small dollop to the top of each rösti along with a slice of smoked salmon. Garnish with small sprigs of dill and serve immediately.
