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This is superb picnic food. It is also delicious served for a light lunch, simply followed by a green salad and some fruit, and it makes an elegant starter for dinner.
Parboil the potatoes in their skins for 8-10mins, depending on their size. Allow to cool and then peel.
Grate the potatoes into a large bowl. Mix in the egg and a good amount of salt and freshly ground black pepper.
Melt the butter in a large frying pan on a medium heat. Throw in the seasoned, shredded potatoes and shape into a large, round, flat cake or make 4 individual rostis.
Cook for 5 mins and then turn the cake over. An easy way to do this is to put a plate on top of the cake and turn the pan over while holding the plate. Put more butter in the pan and then slide the cake from the plate back into the pan. Keep cooking and flipping until both sides are a golden brown colour.
To serve, place the salmon on top of the rosti, drizzle with mayonnaise and garnish with watercress.
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