Rösti with smoked salmon

PREPARATION

To prepare rösti, start by peeling and finely grating the potatoes, preferably with a coarse grater. Place the grated potatoes on a clean cloth or kitchen paper and squeeze them well to remove excess water, which is essential for crispiness. Then, in a bowl, mix the grated potatoes with an egg and a little flour, if you choose to use it, as it helps to keep the potatoes together; season the mixture with salt and pepper to taste.

Next, heat a large frying pan with a couple of tablespoons of oil over medium-high heat. Take small portions of the potato mixture, form into flattened discs and place them in the pan. Cook each rösti until golden brown and crispy on both sides, approximately 3-4 minutes per side.

Finally, remove them and place them on absorbent paper to remove excess oil before serving.

To prepare the lemon-dill cream, combine crème fraîche with lemon juice, chopped fresh dill, a pinch of salt and pepper in a small bowl. Stir well to obtain a smooth, creamy texture.

To assemble, place the warm rösti on a plate or tray and add a generous spoonful of the crème fraîche on top of each one. On top of the cream, place a slice of smoked salmon and garnish with chopped fresh chives. For an extra citrusy touch, add lemon zest on top.