Switch things up at the breakfast table with this impressive rosti stack, featuring smoked salmon, parsley, and rocket leaves. The combination also comes with a buttermilk horseradish dressing, which is bound to tempt even your morning tastebuds!
- 800 g medium potatoes, unpeeled, washed
- ⅓ cup (80 ml) buttermilk
- 1 tbsp prepared horseradish
- 1 tbsp fresh flat-leaf parsley, chopped finely
- 2 tbsps olive oil
- 100 g smoked salmon slices
- 40 g baby rocket leaves
Boil, steam or microwave whole potatoes 5 mins; drain. Cool 20 mins.
Meanwhile, make buttermilk dressing: combine buttermilk, horseradish and parsley in a small bowl.
Coarsely grate potatoes into a medium bowl.
Heat oil in a large frying pan over medium heat; drop ¼ cups grated potato into pan, flatten with a spatula. Cook rösti, in batches, until browned on both sides. Remove from pan.
Layer rösti, salmon and rocket on serving plates; serve with buttermilk dressing.
TIP Replace smoked salmon with smoked trout thinly sliced leg ham or rare roast beef.