Oven Baked Brunch Rosti with Smoked Salmon

By garciamoss

These little oven baked rosti, hash brown type things are really something special. Simple but so effective. G&H loved them, they are crunchy and feel a bit naughty = perfect toddler food. They’d also made really impressive chunky canapes, topped with little pieces of salmon and dressing.

Ingredients

• DRESSING:
• 1 1/2 pounds (1.2kg) potatoes, peeled and grated
• 3 heaping teaspoons wholegrain mustard
• 2 medium eggs, free range
• Handful fresh dill, chopped
• Salt and pepper
• 7 tablespoons (100g) salted butter, melted
• 2 tablespoons (25g) Dijon mustard
• 1 teaspoon fresh or dried dill, chopped
• Juice of half a lime
• (Or replace the above with 25g of Maille Mustard with White Wine, Dill and Lime)
• 7 tablespoons (100g) Greek yoghurt
• SERVE:
• Avocado slices
• Smoked salmon
• Lime wedges
• More fresh dill

Details

Servings 4
Adapted from tamingtwins.com

Preparation

Step 1

Preheat the oven to 392 degrees fahrenheit (200C).

Squeeze all of the liquid from the potatoes. You can do this by squishing piles of it between your hands, or squashing down into a sieve. The way I do it is to pile it all into a clean muslin cloth, twist it together into a ball and press the liquid out.

Stir in the mustard, beaten eggs, plenty of salt and black pepper.

Brush 2 muffin trays (24 holes) with the melted butter and pour the rest into the potato mixture and stir.

Divide the mixture between the tins, pressing down into each muffin hole.

Bake for about 20 minutes or until golden and crisp.

Dressing:

Stir together the dill/lime mustard and the greek yoghurt. Set aside.

To serve:

When the rosti are cooked, allow them to stand for 5 minutes, before loosening the edges with a round ended knife and ‘popping’ them out.

Top with slices avocado, a squeeze of lime, followed by smoked salmon and the yoghurt dressing. Sprinkle with fresh dill.