This Suisse potato rösti goes very well with homemade crème fraîche, dill and smoked salmon. This can be a great gluten-free breakfast or a decadent lunch with the family.
Smoked salmon with rösti
Ingredients
- 1 cup zucchini grated
- 1 cup potato grated
- 1 beaten egg
- 2 tablespoons coconut flour
- Salt and pepper to taste
- 1 tablespoon ghee or clarified butter or clarified butter
- 1 tablespoon of olive oil
- 45 ml butter
- 240 g smoked salmon
- Fresh cream
- 30 ml fresh dill
- 1 green onion
- 100 ml cream 35%
- 100 ml sour cream
- salt
Instructions
- Grate potatoes and zucchini and remove water with a clean cloth
- Mix the zucchini, potato and egg in a medium bowl.
- In a small bowl, mix the coconut flour. Add the dry ingredients to the zucchini mixture and mix until everything is well mixed. Add salt
- Heat the butter in a medium nonstick saucepan. Divide the mixture into four equal portions and place in the pan, pressing with a fork to flatten. Cook over medium heat until golden and crisp, then carefully return and cook on the other side. About 7 minutes on each side.
- Crème fraîche
- Beat the whipped cream and add the sour cream, the onions, the salt, the pepper and the dill
- Season with an extra pinch of salt. Serve hot.Add salmon and cream. serve
