Smoked Salmon On Potato Rosti With Dill Creme Fraiche And Watercress Food

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS

Steps:

• To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
• Using the large hole of a box grater, shred the potatoes.
• Season the shredded potatoes with salt and pepper and form them into 6 cakes.
• In a large skillet; heat half the butter over medium heat.
• Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
• Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
• To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
• Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
• To serve and garnish; place one warm rosti potato in the center of each warmed plate.
• Form two slices od salmon into circular ribbons on top of each rosti.
• Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
• Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

SMOKED SALMON ON POTATO ROSTI WITH DILL CREME FRAICHE AND WATERCRESS

Steps:

• Crème Fraiche 1.Chop 2T dill fold intocrème fraiche. Season 2.Split the recipe in two. 3.Fold some pouring cream through one of the mixes to make it slightly runny. 4. Refrigerate 7.5 cm (3 inch) pastry ring 1. Grate potatoes medium 2. Grate Onion Medium Mix Both 3. Strain out as much liquid as possible.Use Tea towel twist squeeze. 4. Add egg, thyme salt pepper. Mix. Cook Rostis 1. Place a large non-stick frying pan over medium high heat. 2. Add a few tablespoons of olive oil. 3. Place the ring in the frying pan and add ½ tbsp of the potato mix. 4. Using the back of a soup spoon press the mixture flat and to the edges of the ring, it should be very thin. 5. Remove the ring and repeat process in another area of the pan. 6. Once the sides start to brown, turn rostis over and cook until that side is browned too. 7. Remove the rosti from the pan and drain of excess oil. 8. Transfer the rostis to absorbent kitchen paper for a few minutes. 9. Taste the first few for seasoning and adjust as required. 10. Once drained of all oil, place the rostis on a drying rack set on a flat oven proof tray. 11. Five minutes before you ready to assemble and serve place the rack with the rostis into a 180 degree (350 fahrenheit) preheated oven. Assembling The Dish 1. Cut the salmon into pieces that will fit well onto the rosti. 2. Pick off 18-20 sprigs of watercress, rinse and dry them. 3. Place a small dollop of the thicker crème fraiche mix onto the centre of each plate. 4. Use this to glue the first rosti to the plate. 5. Place a little more of the thick crème fraiche on the rosti; glue a piece of salmon to that, 6. Add a sprig of watercress to that. 7. Put a little of the thick crème fraiche on the bottom and top of another rosti, put that on top of the first layer and repeat the process with another piece of salmon etc. 8. Drizzle a little of the runnier crème fraiche around the stack.