Smoked salmon rösti with clementine salad recipe | delicious. Magazine

Ingredients

• For the rösti
• 600g potatoes, peeled and coarsely grated (we used maris piper)
• 1 medium free-range egg, beaten
• 40g plain flour
• 30g butter, melted
• 1 tbsp chopped rosemary leaves
• 1 tsp fine sea salt
• 4 tbsp olive oil
• For the salmon and clementine salad
• 2 leftover clementines, peeled
• Finely grated zest and juice 1 lemon
• 2 fresh rosemary sprigs, leaves picked and finely chopped
• Large handful salad leaves, suchas watercress
•  200g leftover smoked or hot-smoked salmon
• 50g mixed nuts, chopped and toasted in a dry pan
• 2 tsp extra-virgin olive oil
• You’ll also need…
• 22cm non-stick frying pan