Mini Rosti with Smoked Salmon
A bun tray makes the perfect container for these mini potato rosti, which are baked in the oven rather than fried. They are filled with a horseradish cream and topped with slices of smoked salmon.
Preparation time 20
Cooking time 25
1 Preheat the oven to 200°C/400°F/Gas 6. Using a box grater, coarsely grate the potatoes (or use a food processor to slice them into thin julienne strips). Put the grated potato into the middle of a clean tea towel, draw up the sides into a bundle and squeeze to remove any water; the potatoes should be as dry as possible.
2 Put the potatoes in a mixing bowl with the egg and season with ½ teaspoon salt and plenty of pepper. Stir the mixture well until combined.
3 Line the base of a 12-hole bun tin with a small round of baking paper, which will make the rosti easier to remove from the tin. Brush the base and the sides of each hole with the melted butter.
4 Divide the potato mixture between the bun tin, pressing it into the base and up the sides to make a shallow cup. Bake for 20–25 minutes until golden and the potato is cooked. Remove from the oven and leave to cool slightly, then remove from the tin and peel off the baking paper.
5 Meanwhile, mix together the crème fraiche, horseradish sauce and lemon juice. Spoon the mixture into the rosti cups and top with smoked salmon, dill and a grinding of black pepper. Serve warm or cold.