Category
Starter
Serves
12
Prep
20
Cook
25
Ingredients
400g of potatoes 1 egg 2 tbsp melted butter 200g crème fraiche 2tbs horseradish sauce 2 tsp lemon juice 250g smoked salmon sprigs of dill Salt & pepper to taste
Instructions
- 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
- 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
- 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
- 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
- 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.
Not only are these mini Rosti visually appealing, but they're also a crowd-pleasing appetizer that's sure to impress your guests. Whether you're hosting a dinner party or looking for an elegant snack, these mini Rosti with smoked salmon are the perfect addition to your menu.
