Salmon & Sour Cream Rostis

Sophisticated Sunday brunch just got ‘silly simple’.

Ingredients:
(makes 6 Rostis)
4 medium potatoes – peeled & grated
salt & pepper
cooking oil
butter
smoked salmon
sour cream
fresh dill – chopped
fresh lemon juice

Method

Pack 11 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your double-sided cast iron griddle plate, skottle side up, onto the PotjieKing to heat up.

• Salt and pepper the grated potato well and then place it into a clean dishcloth.
• Use the dishcloth to wring the potato out. Squeeze as much liquid out as possible.
• Pour about 2 tablespoons of oil and a little knob of butter onto the skottle side of your griddle plate and allow it to heat up.
• You can use an egg ring to shape them into perfect circles or alternatively spoon grated potato onto the griddle and flatten using a spatula or spoon to stick it together.
• Flip the Rostis over once they have browned nicely.
• Cook the other side until golden brown and then remove from the griddle.
• Serve stacked in layers of Rosti, Salmon and Sour Cream with a sprinkle of fresh dill and a squirt of lemon to finish this off!

Note: Top your Rostis with whatever you fancy! Avo and danish feta, eggs and bacon… There’s a Rosti to suit every taste.

Enjoy!

PotjieKing – Feeding Adventure Since 2008