The key to the perfect rosti is using quality potatoes. Tesco Finest all-rounder potatoes work well because they’ve been specially selected for their fluffy texture, and turn super crispy when fried. Once cooked, the rostis pair perfectly with the Tesco Finest Scottish salmon, which is hickory and oak smoked to give it a succulent texture and strong flavour, and a punchy Tesco Finest horseradish, dill and soured cream sauce.
This dish makes for a very special and indulgent Christmas brunch, but these rostis can be made smaller to work as a canape or starter, topped with the same smoked salmon and dill soured cream. Just double the recipe and make the rostis into smaller rounds to suit your preference when frying.
Prep 35 min
Cook 10 min
Serves 2
400g Tesco Finest all-rounder potatoes
1 Tesco Finest extra large brown onion, peeled
1 Tesco Finest free range chestnut maran egg, beaten
2 tbsp plain flour
1⁄2 tsp fine sea salt
150ml full fat soured cream
1⁄2 small bunch dill, very finely chopped, plus extra to serve
1 lemon, finely zested (cut the rest into wedges to serve)
1 tbsp Tesco Finest horseradish sauce
4 tbsp vegetable oil
100g Tesco Finest strong and robust Scottish smoked salmon
2 Tesco Finest free range chestnut maran eggs, poached (optional)
Suggested wine pairing
Tesco Finest Premier Cru Brut Champagne
Peel the potatoes and grate them on the coarse side of a bowl grater. Do the same with the onion. Tip into a clean cloth and squeeze out as much of the excess liquid as possible. Put into a mixing bowl and add the beaten egg, flour, salt and six twists of black pepper, and combine everything well.
In a separate bowl mix the soured cream, dill, lemon zest, horseradish and a pinch of salt and pepper, then chill until needed.
Divide the potato mix into four mounds, and lightly press them down. Heat the oil in a non-stick frying pan and fry the potato patties for 5-6 minutes on each side over a medium heat, or until deep golden brown and cooked through. Set aside on a plate lined with kitchen paper to absorb any excess oil.
Serve with the smoked salmon, dill soured cream and a poached egg, if you like. Finish with lemon wedges and dill.
Wine pairing
A fine and elegant champagne made from a blend of chardonnay and pinot noir, with toasty apple and citrus notes. Champagne is the perfect accompaniment to smoked salmon with the toast notes in the champagne complementing the smokiness of the salmon, while the bubbles act as a natural palate cleanser to balance its richness.
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