Low Carb Potato & Dill Rösti with Smoked Salmon & Shaved Zucchini




Bring a medium saucepan of water to the boil and add the potatoes. Cook for 10 minutes to par-boil. Remove potatoes from water and allow to cool. Grate potatoes into a large bowl and use clean hands to mix in the spring onions, half the dill, salt and pepper to work the starch in the potatoes.


Heat a large non-stick frying pan over medium high heat. Divide potato mixture into four equal röstis. Add half the olive oil then add each rösti to the pan. Cook for 2-3 minutes each side or until golden brown.


Toss zucchini in a small bowl with the lemon juice, remaining olive oil and dill.


Use an egg slide to place a rösti onto each serving plate. Top with shaved zucchini, a dollop of crème fraîche, smoked salmon and sprinkle over capers.

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