Swiss rösti are golden brown, crisp potato pancakes. They are delicious with cold-smoked salmon or trout. Including beetroot in the mix gives it a wonderful colour and earthy sweetness. Topping them with cold-smoked salmon or trout and a lightly poached egg removes any need for a sauce. The rösti are oven-baked and can be made and cooked several hours in advance, then reheated for 5 minutes in a hot oven before serving. I sometimes cook the röstis in Yorkshire pudding tins for ease!
- 350g (12 oz) floury potatoes (King Edwards, Kerr's Pinks) peeled
- 225g (8 oz) raw beetroot, peeled
- 2 tablespoons chopped chives
- 100g (3.5 oz) melted butter
- 6 fresh free-range eggs, poached
- 300g (10 oz) sliced cold-smoked salmon or trout
- salt and freshly ground black pepper
- salmon roe and crème fraîche, to garnish
- Preheat the oven to 200C / 400F / Gas Mark 6. Coarsely grate the potatoes and the beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl and mix with the chives. Season lightly with freshly ground black pepper.
- Line 2 baking trays with non-stick baking parchment and brush with olive oil. Divide the mixture into 12 and shape into 12 thin cakes - use an 8.5cm (3 inch) biscuit cutter or muffin ring if this will help - pressing down well onto the baking sheets to flatten.
- Drizzle with melted butter and bake for 15 minutes until crisp and golden, swapping the trays over halfway through cooking if both trays won't fit on the same shelf. Remove from the oven and cover with tin foil to keep warm.
- Using two rösti per person, pile one potato cake on top of the other, cover with cold-smoked salmon or trout and finish with a poached egg. Season. Garnish with a spoonful of salmon roe and crème fraîche.