vegetable - potatoes, sesame seed
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Rosti with Smoked Salmon and Creme Fraiche
Not my own recipe, but rather a classic with my slight variation. "Rosti" is a little grated potato cake and is a staple for the Swiss...much like "home fries" are for some North American areas. This version is topped with a bit of smoked salmon then a dollop of creme fraiche or mild sour cream. Have a lemon wedge for garnish. You'll have it prepared and served under half an hour! Very easy, simple and fine...no other ingredients in the rosti.
(serves 4)
350 g. medium potatoes (this is about 3) use floury type
4 T. chopped fresh dill
vegetable oil for frying (I use olive oil)
200 g. creme fraiche or mild sour cream (about 4 heaping T.)
a little milk
225 g. smoked salmon
lemon wedges (garnish)
rucula (rocket salad) to generously decorate...water cress may also be used
Cook potatoes in their skins in salted water for about 15 minutes or until not quite done and still a little firm. Allow to cool slightly and peel. Coarsely grate into a bowl. Add 3 T. dill, season with salt and pepper. Use a fork to mix to avoid reducing the potato to a mash. Divide into four portions and form a patty about 2 cm., thick.
Heat the oil in a large pan and fry the rosti until lightly brown on both sides (about 3-4 min. per side). Remove to kitchen paper and drain.
While the rosti are frying, stir a little milk into the creme fraiche to make a thick pudding consistency sauce. Arrange each patty on a plate, pile a fourth of the salmon on top and top this, or dollop on the side, a generous tablespoon of the creme fraiche. Arrange the rucula salad around the patty, add the lemon wedges. Sprinkle with the remaining dill.
Wonderful on a summer evening with chilled rose and good friends. Serve a cheese board later with grapes...followed by an ice cold shot of a fruit
liqueur such as Limoncello, Peach or Green Apple. Delicious. Enjoy!
Tip: If you cannot find fresh dill, soak 2 T. dried in enough hot water to just moisten for 10 minutes. Mix with 2 T. freshly minced parsley.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant