Rösti with Smoked Salmon Recipe

Ingredients:

• 3 large Russet potatoes, about 2 lbs (to yield 6 cups shredded)
• 4 Tbsp ghee (clarified butter), divided
• 1 tsp kosher salt
• TOPPINGS:
• 6 oz European-style smoked salmon
• 1/2 cup crème fraîche
• 1/4 cup fresh dill, chopped

Directions:

1. Clean, peel, and shred potatoes on a box grater or with a food processor. Place shredded potatoes in a clean towel, sprinkle with 1/2 tsp kosher salt, and wring dry.
2. In a 10-inch non-stick skillet with sloped sides, melt 2 Tbsp ghee over medium heat. Carefully add potatoes by the handful and arrange in an even layer without packing them down, sprinkle with remaining salt. Tidy the edges with a spatula.
3. Cook for 10-12 minutes, giving the pan a shake every so often to ensure potatoes don’t begin to stick. Gently run a spatula around edges of pan and then lift up slightly to peek underneath. The first side is done when it is completely golden.
4. Cover pan with a large cutting board or plate. Grab the handle of the pan in one hand and place the palm of your other hand squarely over the plate. Flip in one quick motion. Set the plate aside and return pan to stove.
5. Melt remaining 2 Tbsp ghee in the pan. Gently slide the rösti back into pan and cook second side for another 10-12 minutes until that side is golden.
6. Once it is fully cooked, slide the rösti onto a cutting board and cut into wedges. Top each piece with salmon, a dollop of crème fraîche, and a sprinkle of chopped dill.
7. Cook’s Tip:
8. The potatoes can also be cooked in mini rounds as individual rösti. Divide potatoes into 1/2 cup portions and fry them in melted ghee until golden on both sides.