Home / Recipes / Rosti with salmon and fetta sour cream dressing
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.
Time 30 minutes
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
120g butter, melted
300g washed rocket leaves
3 ripe avocados
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.
Place two rostis on each plate and garnish with slices of avocado, rocket, flakes of salmon. Serve with fetta dressing and a lemon wedge.