Smoked Salmon Rosti

METHOD

Step 1

Place potatoes into a pot of cold salted water, bring to the boil, then simmer, cook for 5 minutes. Drain and cool.

Step 2

Grate cold potato into a bowl. Add thyme, butter and egg mix well.

Step 3

Heat the sugar and vinegar together, dissolving the sugar. Add cucumber in a bowl, pour over the pickling liquid. Pickle for 15 minutes, drain.

Step 4

Heat enough oil in a pan to cover the base of the pan by 2mm. Gently fry, 1/3 cup measures of potato mix, 3 minutes on each side.

Step 5

Mix the mascarpone, lemon rind, juice and chives.

Step 6

Serve rostis topped with mascarpone, salmon, cucumber and dill.

Ingredients:

1 x 180g Tassal Premium Selection Smoked Salmon
700g waxy potatoes
1 tbsp thyme leaves, chopped
60g butter melted
1 egg, beaten
1 tbsp caster sugar
1/4 cup white vinegar
2 baby cucumber, peeled slices
200g mascarpone
1 lemon, rind and juice
1 bunch chives, finely chopped
1 tbsp dill, chopped