Ingredients: 200 grams (about 1/2 pound) potatoes,2 eggs, beaten,30 grams (2 tablespoons) butter, melted,125 ml (1/2 cup) crème fraiche,1 small bunch fresh dill, chopped,2 teaspoons lemon juice,100 grams (3.5 ounces) smoked salmon, sliced
Instructions:
- Preheat the oven to 200C (395 F). Grate the potatoes into a colander and squeeze out excess moisture with your hands.
- In a bowl, combine the potato and egg and season to taste. Lightly grease 12 mini muffin trays and fill with spoonfuls of the potato mixture.
- Pour some butter over each rosti and bake for 20 minutes or until golden.
- For the dill cream, combine the crme fraiche, dill and lemon juice.
- To serve, arrange the salmon slices on top of the rostis. Top with dill cream, garnish with sprigs of dill and slivers of lemon.
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