Crispy Potato Rosti with Creamy Dill Sauce and Smoked Salmon

Ingredients

• •4 medium-sized potatoes (about 800g), peeled and grated
• •1 small onion, grated
• •2 tablespoons all-purpose flour
• •1 large egg, beaten
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 tablespoons unsalted butter
• •2 tablespoons vegetable oil
• •250g smoked salmon slices
• •1/2 cup sour cream
• •1 tablespoon fresh dill, chopped
• •1 teaspoon lemon juice
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •Fresh dill sprigs (optional, for garnish)

Instructions

1. 1

   Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

2. 2

   Grate the onion and combine it with the potatoes in a large mixing bowl. Add the flour, beaten egg, salt, and black pepper, then mix well until evenly combined.

3. 3

   Heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

4. 4

   Scoop about 1/4 cup of the potato mixture and shape it into a flat patty. Place it in the skillet and repeat with the remaining mixture, leaving space between each rosti.

5. 5

   Cook the rostis for 4-5 minutes on each side, or until golden brown and crispy. Transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining butter and oil as needed.

6. 6

   In a small bowl, prepare the creamy dill sauce by combining sour cream, chopped dill, lemon juice, salt, and black pepper. Stir well and set aside.

7. 7

   To serve, place the crispy potato rosti on a serving plate. Top each rosti with a slice of smoked salmon and a dollop of creamy dill sauce. Garnish with fresh dill sprigs if desired and serve immediately.