Potato Roesti With Smoked Salmon
500g peeled potato
1 egg, beaten
pinch of salt
250g smoked salmon
Cook potatoes in salted water for about 10 minutes, they should still be firm in the centre. Drain and allow to cool, refrigerate overnight. Grate the potatoes into long strips, add egg, salt and 1 teaspoon olive oil, and stir to combine. Heat 2 tablespoons oil in a fry pan, when hot add 2 tablespoons potato mixture and press gently to flatten out. Fry on both sides until golden brown and drain on a paper towel. Repeat until mixture is finished. Place on plates and top with strips of smoked salmon, a generous dollop of sour cream and a sprinkle with dill.