Potato rösti with smoked salmon and crème fraîche recipe

Put the potatoes in a pan of cold, salted water and bring to the boil. Parboil for 5 minutes, drain and set aside to cool slightly. Remove the peel with your fingers and coarsely grate the potatoes into a bowl. Season, mix, then roughly form into 2 large röstis with ragged edges.

Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the röstis and cook for 2-3 minutes each side, or until cooked through, golden and crisp around the edges. Transfer each to a serving plate.

Top each rösti with 2 tablespoons of crème fraîche and 2 slices of smoked salmon.

Season with freshly ground black pepper and serve immediately.