Potato Rosti with smoked salmom

This recipe makes 4 appetizer size wedges or serves two for an entree along a nice green salad.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

to make rosti, grate potatoes on large side of box grater and squeeze potatoes beetween your hands to extract most of the liquid . Add salt and pepper and 1 tbsp melted butter and mix.

Step 2

In frying pan add half of remaining butter and the oil and when hot add grated potatoes and spread evenly, tapping down lightly with spatula and top and edges to make it nice and even. Cook on medium heat until you see the edges are browning. Slide rosti on a plate, place another plate on top and flip rosti, then slide uncooked side down in skillet in which you will have put remaining butter with a few drops of oil.

Step 3

Continue cooking rosti for 5 to 6 mns. Lift an edge a bit with spatula to check color and continue cooking until browned nicely. Optional: have oven at 375. Place a wire rack over a small cookie sheet and slide rosti on rack. Place in oven for 8 mns or so to make extra crispy.

Step 4

Sprinkle some salt on rosti. Mix cream cheese and sour cream together and spread on rosti, not quite to the edge. Top evenly with smoked salmon, scatter onion slices capers and dill over salmon. Sprinkle lemon zest on top.