- 3 medium sized waxy potatoes
- 60g butter, melted
- salt and pepper to taste
- oil for frying
- 200g Reserve Selection Cold Smoked Salmon Banquet slice
- 1 ripe avocado
- Kewpie mayonnaise
- 2 tsp Reserve Selection Hand Milked Caviar
Par-boil potatoes until they are still firm but no longer raw (around 10-15 mins).
Shred potatoes into a medium bowl.
Add melted butter and season with salt and pepper to your liking, keeping in mind smoked salmon is already salty.
Using your hands, form into small, tight patties.
Pan fry or deep fry until crispy and golden brown. Deep frying will produce better results, but I pan fried them.
Mix in a bowl the chopped smoked salmon, cubed avocado, kewpie mayonnaise to coat.
Put salmon mixture into a small food ring on top of the potato rosti and remove ring to create a neat stack.
Top with a teaspoon of salmon caviar.
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