Crisp potato rosti topped with hot smoked salmon flakes, rocket leaves, avocado and a whipped Fetta and sour cream sauce. The tangy Fetta and sour cream dressing adds a touch of everyday luxury.
½ 200g pack Lemnos Smooth Fetta
3 tbls light sour cream
1 portion hot smoked salmon, skin removed and flaked
For the rosti:
750g waxy potatoes (we suggest Desiree, Nicola or a similar waxy variety), scrubbed, parboiled and cooled
1 egg, beaten
40g butter, melted
sea salt and pepper, to taste
olive oil for shallow frying
100g washed rocket leaves
1 ripe avocado
To make the Fetta and sour cream sauce, simply beat the Fetta with a fork in a medium bowl. Add the sour cream, mix well then season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to serve.
Remove the potato skins (these should come off easily now the potatoes are parboiled) and grate or shred the potatoes. In a large bowl thoroughly combine grated potato with the beaten egg, melted butter and salt and pepper.
Pour the oil into a large frying pan so it just covers the pan and place over a medium heat. Divide the potato mixture into 8 cakes and fry in batches in the frying pan. Use a spatula or egg flipper to turn each cake, fry for 3-4 minutes each side until golden brown and crispy. Drain on absorbent paper towels. Keep the rosti in a warm place until your ready to serve.
To serve, place 2 rosti on each plate and top with slices of avocado, rocket, flakes of hot smoked salmon and finish with a large dollop of the Fetta and sour cream sauce and a lemon wedge. Serve immediately.