Ingredients
- 1 can of Patagonian smoked salmon (Cole’s)
- 500 g of cooked and cooled potatoes
- 1–2 tablespoons of oil or butter (to grease the waffle iron)
- 1/2 tablespoon of salt
- Pepper
- 100 ml of crème fraîche
- 4 teaspoons of finely chopped dill and chives
- Grated lemon zest
Directions
- Cook the potatoes for 15–20 minutes or until tender. Drain well and return them to the pot to ensure they are completely dry.
- Grate the cooked potatoes and season with salt and pepper.
- Preheat and grease the waffle iron.
- Place a layer of grated potatoes in the waffle iron and cook until golden.
- Repeat with the remaining grated potatoes.
- Serve the rösti hot, topped with a dollop of crème fraîche.
- Add the smoked salmon on top, then sprinkle with chives, lemon zest, and black pepper.
