Crispy Potato Rosti with Smoked Salmon

1. Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
2. Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water must steam out in the pan).
3. Add butter, salt and pepper then toss. Don’t worry if your potatoes go brown/red- it’s still safe to eat, and turns white again when cooked.

 COOK

1. Add half the oil and half the butter in a 26cm / 10.5″ non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
2. Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
3. Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
4. Flip: Cover pan with a plate. Place you hand under the plate, flip quickly – and with confidence!
5. Cook second side: Heat the remaining oil in the pan and add the butter, then slide the rosti back in on the other side and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
6. Slide onto cutting board, and cut the rosti into 4 pieces with a pizza cutter then top with the crème fraiche/sour cream.
7. Top the rosti with the slices of smoked salmon, capers, and a drizzle of olive oil. Garnish with the chopped chives and dill if desired. Then serve immediately.