Potato and Zucchini Rösti
with Smoked Salmon
Ingredients (for 4 Portions)
- 600 g potatoes
- 1 large zucchini
- 4 tbsp peanut oil
- pepper
- salt
- 12 slices of smoked salmon
- 1 lemon, untreated
- 120 g crème fraîche
- 80 g fresh goat's cheese
- 100 g caviar - sturgeon, if you have it to hand, of course. Otherwise German, Icelandic caviar or similar varieties.
- 2 tbsp fresh cress
- pepper
- salt
Preparation
- Cut the slices of smoked salmon to the size of the rostis (estimate!).
- Grate the lemon zest and squeeze the juice from the lemon.
- Chop the cress.
Preparation
Stir the goat's cream cheese with the crème fraîche until fluffy and season with lemon juice, salt and pepper. Carefully stir in the cress. Keep some cress for garnish.
Peel the potatoes and brush the zucchinis under running water (do not peel). Grate both and squeeze well in a kitchen towel. Season with salt and pepper and place 12 portions in a hot pan with peanut oil. Fry for five minutes until golden brown, then turn and fry for another three minutes. Drain on kitchen paper.
Place the salmon on top of the fritters, add a spoonful of the cream and some caviar. Garnish with the grated lemon zest and the remaining cress.