Presentation is key with these tasty rostis. Stack them up or deconstruct them, the contrasting colours and flavours make for a delicious brunch or light lunch.
300g Lemnos Smooth Danish Fetta
9 tbsp Pauls Professional Light Sour Cream
3 portions hot smoked salmon, skin removed and flaked
Sea salt and freshly ground black pepper
2.25kg waxy potatoes (Desiree, Nicola or similar) scrubbed, parboiled and cooled
3 eggs
120g butter, melted
Olive oil
300g washed rocket leaves
3 ripe avocados
Lemon wedges
Break up fetta in a bowl and whisk with a fork. Add sour cream, season with salt and pepper and combine. Cover and refrigerate until ready to serve.
Remove and discard potato skins and grate remaining potato. In a large bowl, combine potatoes with beaten egg and melted butter. Season with salt and pepper.
Pour oil into a frying pan and place on medium heat. Divide potato mixture into individual portions and fry in batches. Fry for 3-4 minutes each side until crispy and golden. Drain on paper towels to remove excess oil. Keep warm until ready to serve.
Presentation:
Place two rostis on each plate and garnish with slices of avocado, rocket, flakes of salmon. Serve with fetta dressing and a lemon wedge.
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Drinks