Smoked Salmon with Small Røsti Potatoes and Herb Cream

Method

• Peel and grate the potatoes on a grater. Mix with salt and pepper.
• Squeeze out as much liquid as possible, preferably pressing through a sieve or a cloth.
• Heat a frying pan over medium heat. Add oil and butter.
• Form small cakes of the potatoes (about 1 tablespoon each) and fry until golden on both sides.
• Finely chop the red onion.
• Mix cream cheese, lemon zest, and herbs.
• Spread the cooled rösti with the herb cream, top with a slice of smoked salmon, finely chopped red onion, and a bit of cress.

Tip:You can also use smoked trout in this recipe.