John Myers
Ingredients for 2 servings:
- 1 kg potatoes, mainly waxy
- 200 g salmon, pickled
- 200 g sour cream
- 300 g low-fat curd cheese
- 1 bunch of dill
- ½ lemon(s)
- 2 tsp horseradish
- nutmeg
- Salt
- Pepper, white
- Oil, neutral
- possibly butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Peel and coarsely grate the potatoes. Then squeeze the excess liquid off and season with nutmeg, salt, and pepper. Heat some oil (e.g., rapeseed or sunflower oil) in a large pan, add the grated potatoes, press down firmly, and fry for 10-12 minutes on each side over medium heat. (To turn, simply place a plate or lid on the rösti and turn the pan over.) If you like, you can add a knob of butter to the pan at the end and fry the rösti for another 1-2 minutes on each side. In the meantime, make a dip with the sour cream, quark, horseradish, and dill. Squeeze half a lemon and season the dip with the juice, salt, and pepper. Brush the finished rösti with the dip and top with salmon, for example.
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