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Your guests will love this delightful canape at your next dinner party.
To make the rosti peel and grate potatoes. Melt the clarified butter with the grated potato.
Put the grated buttered potato into a non-stick tray, form the rosti mix in small disc shapes and cook for nine minutes at 180C.
To make topping, chop the fruits and nuts roughly and mix thoroughly into the soft cream cheese.
Place slices of smoked salmon on a base of glad wrap, making sure each slice slightly overlaps the other to form a rectangle 15cm wide x 25cm long.
Use a piping bag or spoon out the cream cheese mix in the middle of the salmon, then use glad wrap to roll the salmon over the cream cheese to form a sausage shape.
Place the salmon in the freezer for approximately 20 minutes. Once hard then cut the salmon roll into pieces 1cm thick. To serve, warm the rosti for three minutes at 180C and season with salt and pepper. Place the salmon and cream cheese on top of the rosti. Garnish with salmon roe.
David’s tip: Both the rostis and the salmon roll can be made up to a month before and frozen. You can also make a piping bag from a freezer bag, by cutting off a small piece from the bottom of one corner of the bag.
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