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Thyme Rostis with Smoked Salmon and Crème Fraiche

These little rostis are a fun and different way to integrate potatoes into a dish, or to enjoy on their own as a snack or starter. Delicate smoked salmon combines with fresh flavours and refreshing crème fraiche to delight your taste buds.

How it’s done

  1. Cook the potatoes in a pan of lightly salted water until they are just cooked. Drain and remove the moisture by patting them with kitchen paper.
  2. Finely grate the potatoes and the onion using a cheese grater and then mix with the flour, thyme leaves, batter and generous amount of salt and pepper.
  3. Make the mixture into circular cakes with your hands, and chill for a minimum of an hour in the fridge.
  4. Heat some butter in a pan and then fry the cakes on either side for approximately 3 minutes until they are golden brown.
  5. Remove and drain, then top with crème fraiche, smoked salmon and a squeeze of lemon juice.
Prep Time
15m
Cook Time
20m
Servings
2
Skill level: Easy

What you'll need

  • 300g Potatoes, peeled
  • 1/2 Onion
  • 30g Butter
  • 1 tbsp Plain flour
  • 1 tsp Fresh thyme leaves, stalks removed
  • 1 Lemon, juiced
  • 100g Creme fraiche
  • 4 Slices smoked salmon
  • Salt and pepper
  • Butter (for cooking)
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