POTATO ROSTI, DILL SOURED CREAM, CAVIAR
Ingredients
- 1 kg floury potatoes I use king Edwards here, peeled
- 25 g salted butter melted
- olive oil
- salt & freshly ground black pepper
- to serve: caviar (I use a plant-based seaweed caviar)
DILL SOURED CREAM
- 100 g soured cream
- small handful dill fronds only & finely chopped
- squeeze of lemon juice to taste
Instructions
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Grate the potatoes coarsely with a box grater. Place the grated potato into a tea towel and squeeze out as much excess water as you can. Transfer the grated potato into a bowl and combine with the melted salted butter and a really good pinch of salt and black pepper.
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Heat a good glug of olive oil in your best 25/26cm frying pan over a low-medium heat. One that's non-stick. Once hot, place the grated potato into the frying pan, use a spatula to tidy up the edges and gently pat down the top into an even layer (don’t pack it tightly at this point). Cook for 10-12 minutes on the first side, checking halfway through that the potato isn’t browning too quickly, until the bottom is deeply golden and crisp.
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Place a plate on top of the rosti and flip the pan to flip the rosti onto the plate. Add a glug more oil into the pan, then slide the rosti back into the pan, to cook the second side for 10-12 minutes, or until deeply golden and crisp.
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Meanwhile, you can make the dill soured cream. Combine the soured cream, chopped dill, a little squeeze of lemon juice and a pinch of salt and black pepper. Mix well, then taste and adjust the lemon and seasoning, if needed.
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Slice the potato rosti into 8 and top with a spoonful of the dill soured cream, a little caviar, a crack of black pepper and an extra frond of dill, if you like.
If you love these Potato Rosti with Dill Soured Cream as a Christmassy canapé, you’ll love these too: Marmite Nuts
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