We recently discovered an amazing smoked and cured wild salmon from a local producer. The quality is so good that I don't feel like I'm doing it a justice by simply including it in a simple salad. So I decided to pair it with a warm, hearty, and fluffy rösti. Don't be intimidated by this "fancy" name with an accent. It's actually a very quick and easy dish. Done in less than 15 minutes!
Remember to squeeze as much water out from the potato as possible. This helps to create a crunchy crust.
Ingredients：
1 palm-sized russet potato (peeled and grated)
3 tbsps olive oil or butter
1/4 tsp salt
a pinch of ground black pepper
Hardy smoked salmon slices
1 tbsp sour cream (optional)
a pinch of dried dill (optional)
Steps：
1. Season grated potato with salt and pepper.
2. Heat half of the oil/butter in a non-stick pan over medium-high heat until sizzling.
3. Squeeze potato firmly between paper towels to remove excess moisture.
4. Place potato into the pan. Use a spatula to form into a disc shape, pressing on the top to flatten.
5. Cook for 5 - 10 minutes until golden and crisp. Carefully work a spatula under the edges to loosen rösti.
6. Place a plate on top of the pan and invert it so the cooked-side of the rösti faces up.
7. Add the rest of the fat to the pan. When it's hot, gently slide the rösti back the other way up. Cook for another 5 - 10 minutes.
8. Garnish with smoked salmon and sour cream on top. Then serve.
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