Potato Rosti, Horseradish Cottage Cheese and Hot Smoked Salmon

Cook Time 45 minutes

Serves 4

Ingredients

2 large potatoes, peeled 

1 tbsp plain flour

1 tbsp clarified butter, plus extra for cooking

Pinch of salt

Horseradish Cottage Cheese

400g cottage cheese

Zest of ½ lemon

1 tsp of freshly grated horseradish or horseradish cream

To Serve

200g hot smoked salmon, skin removed and flaked

Herbs of your choice, to garnish

Method

Coarsely grate the potatoes. Wrap in a clean tea towel and squeeze out as much liquid as possible. Place the potatoes in a bowl with flour, salt, and clarified butter, and combine with your hands until the mixture becomes sticky.

Roll the potato mixture into medium balls. Heat a generous layer of clarified butter in a large frying pan over medium heat

Add the potato balls and press them down with a spatula until they are 3–4cm-thick discs.

Cook gently for 6–8 minutes until deeply golden underneath. Adjust the heat so it crisps without burning. Flip and cook for a further 6 minutes. 

For the horseradish cottage cheese, mix all the ingredients together. 

Serve potato rosti with hot smoked salmon, a dollop of cottage cheese, and a garnish of herbs.