Potato rosti with crab and salmon rose
Potato rösti is a decadent snack with crispy edges and soft centers. A versatile recipe perfect for starting parties or serving as a flavorful side dish.
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Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Kitchen towel
- Grater
- Mixing bowl
- Offset spatula
- Spoon
- Refrigerator
- Whisk
- Skillet
- Deep-fry thermometer
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 60 ml (¼ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling
- 500 gm cooked blue swimmer or mud crab meat (see note)
- 100 gm salmon roe
- Baby red vein sorrel, to garnish
- Potato rosti
- 1 1/4 kg Desiree potatoes
- 2 tbsp each finely chopped thyme leaves and chives
- 2 tbsp plain flour
- 1 egg, lightly beaten
- Grapeseed oil, for shallow-frying
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