Rösti with salmon and salad

Ingredients for 2 servings:

• 250 g salmon
• 3 potatoes
• 1 egg(s)
• 2 tbsp flour
• salt and pepper
• nutmeg
• ½ cucumber(s)
• 200 g cocktail tomatoes
• 2 spring onions
• Balsamic vinegar
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Peel the potatoes and grate them using a coarse grater. Then bind the grated potatoes with an egg and add the flour. Mix everything together and season with salt, pepper, and nutmeg. Now fry either a few small or one large rösti in an oiled pan. First, fry on high until the rösti is nice and crispy on the outside, then slowly cook the rösti over medium heat. While the rösti is cooking, prepare the salad. Simply cut the tomatoes in half and the cucumber into bite-sized pieces. Finely chop the spring onions; they give the salad a fresh kick. Mix everything together, season with vinegar and oil, and let the salad stand for 10 minutes. Enjoy with the rösti. Arrange the now-finished rösti on a plate. Meanwhile, quickly fry the fish in the same pan on high heat. This will take no longer than 5 minutes. Tips: If you don’t like salmon, add bacon cubes to the potato batter. If you like, you can add a dollop of herb-infused crème fraîche on top. It tastes delicious.