- 100g Premium Huon Cold Smoked Salmon
- 1 small sweet potato peeled and grated
- 2 potatoes peeled and grated
- ½ onion finely diced
- 1 egg
- Zest 1 lemon
- Small bunch parsley chopped
- 250g cream cheese
- ½ cup sour cream
- 2 Tbsp poppy seeds
- Oil for frying
Squeeze as much liquid as possible from the grated potato (both types)
Mix with onion, egg, lemon zest, parsley, and cream cheese. Use your hands to rub the cream cheese through the mixture
Put a small amount of oil in a frying pan. Spoon the mixture into the pan about 2 tablespoons worth per rosti. Cook like pikelets.
When rosti’s are cooked spread cream cheese on each rosti and top with smoked salmon.
Garnish with a sprinkle of poppy seeds and parsley.