The popular breakfast combo of crispy potato rosti and salmon is reinvented as a canapé.
Ingredients
For the rosti with smoked salmon
- 4 large potatoes — unpeeled
- 1 red onion
- ¼ cup flour
- 1 teaspoon garlic salt
- Ground black pepper, to taste
- Cooking oil, for frying
- 125g cream cheese
- 100g smoked salmon
- Finely sliced red onion
- Mayonnaise, to serve
- Fresh dill sprigs, to garnish
Method
For the rosti with smoked salmon
- Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
- Grate the potatoes and onion into a bowl. Squeeze out as much moisture as you can then pat dry with paper towels.
- Mix in the flour, garlic salt and pepper.
- Roll into 16 balls and flatten them out to form small rosti.
- Heat 2 tablespoons of oil in a large pan over a medium heat. Working in batches, fry the rosti until golden brown and crisp on both sides. Drain on paper towels.
- Transfer to the prepared tray and bake for 8 minutes until crisp. Leave to cool.
- To serve, arrange rosti on a serving platter and top with cream cheese, smoked salmon, a little red onion, a dollop of mayonnaise and a sprig of dill.