STRAW POTATO ROSTI WITH CRÉME FRAÍCHE AND SALMON

- METHOD -

Peel the potatoes. Use a mandolin with a julienne cutter attachment or a hand-held peeler with a julienne blade to cut long straw-like fronds of potato. Place the potato in a dishcloth, twist and squeeze to remove as much moisture as possible.

Lightly season the potatoes with a pinch or two of salt. Add a few tablespoons of olive oil and a largish knob of butter to a non-stick pan. Spoon mounds of straw potato into the non-stick pan. Press down on the potatoes with a spatula or egg lifter to compact and flatten it. Fry over medium low heat until crisp and golden before flipping over. (Cook’s note: It’s important to keep the heat quite low. If it’s too high, the potatoes will brown quickly on the outside but still be raw on the inside

Drain rösti on kitchen towel. Serve immediately while still warm. Simply spoon over crème fraîche and dust it liberally with Cape Herb & Spice Lemon Pepper Seasoning. Then drape with salmon and snip over sprigs of dill.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za