Potato rostis, crème fraîche & dill

Name: Potato rostis, crème fraîche & dill
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 750 g pack frozen Potato Rosti; 150 ml creme fraiche; 1 shallot, very finely diced; 2 tbsp Cooks’ Ingredients Nonpareille Capers, drained; 100 g pack Christmas Old Fashioned Smoked Salmon; 100 g jar lumpfish caviar; 8 cornichons; 20 pack dill; Lemon wedges, to serve

Get the party started with this delicious nibble.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Roast beef, horseradish and Yorkshire skewers, Mini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

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Makes24
CourseCanape
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

750g pack frozen Potato Rosti
150ml creme fraiche
1 shallot, very finely diced 
2 tbsp Cooks’ Ingredients Nonpareille Capers, drained
100g pack Christmas Old Fashioned Smoked Salmon
½ x 100g jar lumpfish caviar
8 cornichons
¼ x 20 pack dill
Lemon wedges, to serve

Method

Preheat the oven to 220ºC, gas mark 7. Put the rostis on a baking tray and bake for 20 minutes, turning halfway.
Allow the rostis to cool for 6-8 minutes, then top each with 1 tsp crème fraîche. Sprinkle each with diced shallot and capers.
Top some of the rosti with a small fold of salmon, some with a spoonful of caviar and some with a whole cornichon as a vegetarian option. Garnish each with a sprig of dill and serve with lemon wedges to squeeze over.