Rösti with smoked salmon and bacon caper dressing
Try these easy potato röstis from Saturday Kitchen made extra special with smoked salmon for a quick festive brunch.
Ingredients
For the bacon and caper dressing
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon
- 1 banana shallot, chopped
- 2 tbsp baby capers, chopped
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 bunch fresh chives, chopped
For the potato rösti
- 2 large potatoes, peeled
- 1 bunch fresh dill, chopped
- 3 tbsp horseradish sauce
- 50²µ/1¾´Ç³ú clarified butter
- salt and freshly ground black pepper
To serve
- 150²µ/5½´Ç³ú smoked salmon
Method
To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy.
Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside.
To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper.
Shape the röstis, into 8cm rounds.
Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches.
To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing.
