Mix the grated onion and potato together and place in a tea towel and squeeze any excess liquid from them.
2
Place the potato mixture back in a bowl and season with salt and pepper.
Pour in the melted clarified butter and fold through the potatoes.
3
Heat a medium to large pan to a medium heat. Spoon in the potato mixture and using a back of a spatula to press down on the mixture. Allow to cook for 8 minutes or until golden underneath.
4
Place a large plate over the pan and turn the rösti out onto the plate. Slide the rösti back into the pan and cook on the other side for roughly the same amount of time.
5
When the rösti is cooked turn it out onto a serving plate and allow it to cool slightly.
6
Place the sour cream in a bowl and add the horseradish and poppyseeds and mix well.
7
To serve spread a generous amount of cream over the rösti and top with the gravlax. Garnish with the capers , dill and lemon wedges and serve.
Ingredients
5Potatoes, coursely grated
1Onion, coursely grated
3tbspClarified butter, melted
200mlSour cream
1tspHorseradish cream
1tbspPoppy seeds
½Bunch dill
1tbspCapers
Lemon wedges to serve
330gGravlax or Smoked Salmon
Directions
1
Mix the grated onion and potato together and place in a tea towel and squeeze any excess liquid from them.
2
Place the potato mixture back in a bowl and season with salt and pepper.
Pour in the melted clarified butter and fold through the potatoes.
3
Heat a medium to large pan to a medium heat. Spoon in the potato mixture and using a back of a spatula to press down on the mixture. Allow to cook for 8 minutes or until golden underneath.
4
Place a large plate over the pan and turn the rösti out onto the plate. Slide the rösti back into the pan and cook on the other side for roughly the same amount of time.
5
When the rösti is cooked turn it out onto a serving plate and allow it to cool slightly.
6
Place the sour cream in a bowl and add the horseradish and poppyseeds and mix well.
7
To serve spread a generous amount of cream over the rösti and top with the gravlax. Garnish with the capers , dill and lemon wedges and serve.
