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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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So simple but so delicious as a variation to serve your favourite smoked salmon

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Ingredients

• 6 medium potatoes, Ilam Hardy are good
• 2 tablespoons oil
• 250g spreadable ( could be lite ) cream cheese
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon rind
• salt & fresley ground black pepper
• 150g smoked salmon
• 4 teaspoons caviar or smoked salmon roe

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Method

Peel & Grate the potatoes onto a clean tea towel. Squeeze out as much excess liquid as possible.

Heat oil in a frypan and, using a spatula, flatten piles of potato, cooking until golden brown and crisp. Drain on paper towels and keep warm as you cook each batch.

Mix cream cheese with the herbs, lemon and salt & freshly ground black pepper. To serve, layer rosti, cheese mixture and smoked salmon in a double stack on each plate garnished with a teaspoon of caviar.