John Myers
Rösti with Smoked Salmon Tartare
The perfect rösti with smoked salmon tartare recipe with a picture and simple step-by-step instructions.
- 600 g Jacket potatoes
- Salt and pepper
- Freshly grated nutmeg
- 20 g Clarified butter
- 150 g Smoked salmon
- 1 Boiled egg
- 1 Shallot
- 0,25 bunch Chives fresh
- 1 tsp Mustard (with dill and honey)
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- The day before, boil the potatoes with their skins in salted water for 15 minutes until half cooked, drain, allow to cool, peel and set aside, covered. The next day, rasp roughly, season with salt, pepper and nutmeg.
- Heat the butter lard in a coated pan. Form the potato dough into a flat cake, press firmly onto the bottom of the pan and fry over medium heat for -5-10 minutes. Let the rösti slide onto a lid. Put the rösti upside down and cook for 5-10 minutes. finish frying. Cut into four pieces.
- Finely dice the smoked salmon. Peel and finely chop the egg. Peel off the shallot and cut very finely into small cubes. Cut the chives into small rolls. Mix the prepared ingredients in a bowl with mustard, olive oil, lemon juice, salt and pepper.
- Arrange the rösti with the smoked salmon tartare on plates and serve sprinkled with the egg.
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