Recipe

Potato rosti with caviar and creme fraiche

Aug 27, 2013 2:00pm
  • 30 mins preparation
  • 10 mins cooking
  • Makes 24 Item
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Ingredients

Potato rosti with caviar and creme fraiche
  • 500 gram pontiac potatoes
  • 1 white onion finely chopped
  • 75 gram butter, melted
  • 1 tablespoon plain flour
  • sea salt and pepper
  • 2 tablespoon vegetable oil
  • 60 gram caviar
  • creme fraiche, to serve
  • baby cress leaves to garnish

Method

Potato rosti with caviar and creme fraiche
  • 1
    把土豆es into a pot of cold water and bring to the boil.
  • 2
    Cook until almost tender, then drain and peel under cold running water.
  • 3
    Heat the butter in a small frypan over low-medium heat and cook the onion until soft, but not coloured.
  • 4
    Coarsely grate the potatoes into a bowl and add the onion mixture, flour, salt and pepper.
  • 5
    Shape the rostis by placing heaped tablespoons of mixture into a greased 3-4cm round cookie cutter. pressing down firmly. You want the rostis to be about 2 1/2cm high. Repeat until you have 24 rostis.
  • 6
    Heat 1 tablespoon of oil in a non stick frypan over medium heat and cook rostis in batches for 2 minutes or until golden brown on both sides.
  • 7
    Drain on paper towel and allow to cool.
  • 8
    To serve, top each rosti with a dollop of creme fraiche, a teaspoon of caviar and garnish with baby cress leaves.

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