Golden Rosti with Smoked Salmon

• Potato(800 g)
• Onion(1)
• Eggs(1)
• Flour(2 tbsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Butter(20 g)
• Olive oil(3 tbsp)
• Salmon(240 g)
• Crème Fraîche(120 g)
• Lemon(1)
• Fresh dill(10 g)
• Arugula(80 g)
• Vinegar(1 tbsp)

Method

1. 1

   Peel and coarsely grate {Potato} and {Onion}. Wrap them in a clean towel and squeeze out as much liquid as you can. Tip into a bowl and mix with {Eggs}, {Flour}, {Salt}, and {Black pepper}.

   ~10 min

2. 2

   In a small bowl, stir together {Crème Fraîche}, finely grated zest from half of {Lemon}, and a squeeze of its juice. Pick the fronds from {Fresh dill}. In another bowl, toss {Arugula} with {Vinegar}, {Olive oil}, {Salt}, and {Black pepper}.

   ~5 min

3. 3

   Heat a large nonstick frying pan over medium heat with {Butter} and {Olive oil}. Add half the potato mixture and press into a large flat round. Cook until the underside is deeply golden and crisp, about 5-6 minutes.

   ~6 min

4. 4

   Carefully flip the rösti and cook the second side until golden and cooked through, 5-6 minutes more. Transfer to a plate and repeat with the remaining potato mixture, adding a small extra drizzle of oil to the pan if needed.

   ~12 min

5. 5

   Divide the hot rösti between plates. Top each with folds of {Salmon}, spoon over the lemon crème fraîche, scatter with {Fresh dill}, and serve with the arugula salad and lemon wedges from the remaining {Lemon}.

   ~4 min