Michael Weldon’s Carisma Potato Rosti with Hot-Smoked Salmon
Recipe Credit to Michael Weldon
In a colander sitting in a large bowl season the grated potato, leek and garlic with a good pinch of salt, mix together and sit for 30 minutes.
After 30 minutes, squeeze as much liquid out of the potato as possible. Add in the thyme leaves and a good grinding of pepper, mix together.
Heat a non-stick frypan over a medium heat. Add in a spoon of butter and ¼ of the potato mix, press the potato into the pan using a spatula to get the potatoes even and flat. Cook until the potatoes are golden and crisp on the bottom.
Using a plate turn the rosti out and then slide back into the pan with the uncooked side down. Add a few pieces of butter to the other side of the rosti and cook until crispy, golden and cooked through. Keep the rosti hot in a warm oven and repeat the process on the remaining potato mix so you have 4 rosti or as much as you need to serve your diners.
In a small bowl mix together the dill, chives, parsley and shallot, dress with lemon, olive oil a pinch of salt and pepper.
Once cooked slide onto a plate. Top with crumbled hot smoked salmon, the herb salad, a spoon of crème fraiche and a wedge of lemon.