This Suisse rösti goes very well with homemade crème fraîche, dill ,smoked salmon.
Ingredients
1 cup
Zucchini
(grated)
1 cup
Potato
(grated)
1 large
Egg
(beaten)
2 tbsp
Coconut flour
1 tsp
Salt and pepper
(to taste)
1 tbsp
Butter, salted
1 tbsp
Olive Oil, Extra Virgin
240 gm
Wild Atlantic salmon, smoked
30 ml
Dill, fresh
(fresh)
1 green onion (stem)
Green onion
100 ml
Cream, 35% M.F
100 ml
Sour cream, 14% M.F.
1/2 tsp
Salt
Instructions
Grate potatoes and zucchini and remove water with a clean cloth
Mix the zucchini, potato and egg in a medium bowl.
In a small bowl, mix the coconut flour. Add the dry ingredients to the zucchini mixture and mix until everything is well mixed. Add salt
Heat the butter in a medium nonstick saucepan. Divide the mixture into four equal portions and place in the pan, pressing with a fork to flatten. Cook over medium heat until golden and crisp, then carefully return and cook on the other side. About 7 minutes on each side.
Crème fraîche
Beat the whipped cream and add the sour cream, the onions, the salt, the pepper and the dill
Season with an extra pinch of salt. Serve hot.Add salmon and cream. serve
