Pumpkin rösti with smoked salmon and dip

Ingredients for 2 servings:

• 200 g smoked salmon
• 400 g pumpkin(s), firm fleshy (weighed after cleaning)
• 200 g potatoes
• 100 g flour (preferably half whole grain)
• 2 eggs
• Salt and pepper, nutmeg
• 100 g crème fraîche Légère
• 100 g low-fat yogurt
• 1 tsp mustard
• some dill, fresh, chopped
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Remove the seeds and stringy flesh from the pumpkin and wash the outside (the skin can be used for varieties such as Hokkaido, Butternut, and Nutmeg). Scrub the potatoes thoroughly under running water (the skin can also be used). Beat the eggs in a bowl. Coarsely grate the pumpkin and potatoes and add them to the eggs. Season with salt, pepper, and nutmeg, and add the flour. Mix thoroughly using the dough hook of a hand mixer or your hands. Bake (not too large) rösti in olive oil until golden yellow. Place the finished rösti on a plate lined with kitchen paper (this is for lightly removing the fat from the rösti) and keep warm in the oven. Meanwhile, mix together all the ingredients for the dip and season with salt and pepper. Serve rösti with salmon and dip. Spread a rösti with the dip and place a little salmon on top; this is how I like it best. Of course, you can also make the dip with crème fraîche and regular yogurt. However, I find that given the fat content of smoked salmon, the light version is much more digestible.