Rösti with Salmon and Smoked Halibut
- For the röstis
- 1 kilogram
cooked Potatoes (cooked the day before)
freshly ground Pepper
- 2 tablespoons
- 3 tablespoons
Peel the potatoes, grate coarsely and season with salt and pepper. Whisk the egg and milk together. Heat the clarified butter in 4 nonstick frying pans, add the potatoes, shape into röstis with a spatula, drizzle with the egg mixture, cover and cook over very low heat for about 20 minutes, until crispy.
Flip the röstis over and cook until crispy over a slightly higher heat.
Rinse the salmon, pat dry, drizzle with lemon juice and season salt and pepper. Sear in a hot pan with oil, skin-side down, for 3-4 minutes. Flip over, reduce the heat and cook the salmon to your liking.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir into the yogurt with the crème fraîche and season with salt, pepper and a dash of lemon juice.
Carefully slice the salmon and distribute over the röstis with the herbed yogurt and smoked halibut. Serve with a small salad, if desired.