Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

A crispy potato rösti pancake topped with a rose of thinly sliced ​​smoked salmon is a stunning brunch treat for a special occasion. Serve with red onion, crème fraîche, and lemon wedges for a drizzle.

Ingredients:

• 220g smoked salmon, sliced ​​lengthwise into 1cm thick slices.
• 3 large Russet Burbank potatoes (800 g)
• 1/3 cup ghee or vegetable oil
• 1/4 cup chopped fresh chives
• Crème fraîche, lemon wedges, capers and diced red onion, to serve

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, smoked salmon, capers, crème fraîche, ghee, lemon

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Preparation:

Step 1
• Line a baking sheet with parchment paper. Lay three salmon strips in a row, overlapping the ends by at least 1 cm. Roll up the largest salmon strip and set aside. Lay three more slices in the same way. Take the first salmon strip and, starting at one end, roll it up again to make it larger. Repeat this process two more times, then place the salmon flower on the prepared baking sheet. Carefully form petals from the remaining salmon, wrapping them around the edges of the flower on the baking sheet. Cover with plastic wrap and refrigerate.
Step 2
• Peel the potatoes and grate them finely. Place them in a colander and rinse thoroughly with cold water until all the starch is removed and the water runs clear. Squeeze the potatoes dry, a handful at a time, and transfer to a medium bowl.
Step 3
• Heat half the ghee in a medium nonstick skillet over medium heat until it begins to sizzle. Add the potatoes and press them firmly into the skillet with a spatula to form an even layer. Cook, undisturbed, until deep golden brown, about 10 minutes. Cover with a lid larger than the skillet and carefully invert the skillet so the potato pancake rests golden-side up on the lid. Add the remaining ghee to the skillet and heat until it begins to sizzle. Return the potato pancake, golden-side up, to the skillet and continue cooking until golden brown and cooked through, another 10 minutes.
Step 4
• Place the potato pancake on a serving platter and sprinkle with chives. Using a spatula, transfer the salmon flower to the center of the potato pancake and serve with sour cream, lemon wedges, capers, and chives.

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