Impress with the decadence of this dish. Serve for brunch with champagne, for two. Make smaller rostis to give you tasty entertaining morsels.
Place potatoes into a pot of cold salted water, bring to the boil, then simmer, cook for 5 mins. Drain and cool.
Grate cold potato into a bowl. Add thyme, butter and egg mix well.
Heat the sugar and vinegar together, dissolving the sugar. Peel slices of cucumber into a bowl, pour over the pickling liquid. Pickle for 15 mins, drain.
Heat enough oil in a pan to cover the base of the pan by 2mm. Gently fry, 1/3 cup measures of potato mix, 3 mins on each side.
Mix the mascarpone, lemon rind, juice and chives.
Serve rostis topped with mascarpone, salmon and cucumber.
Serve with a Pinot Gris
Superior Gold Smoked Salmon, a brand new superior range of cured and double smoked salmon, has teamed up with renowned Melbourne catering company, Ed Dixon Food Design, to cater at the track this year for Spring Racing Carnival season.
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