Potato rostis, crème fraîche & dill

Potato rostis, crème fraîche & dill

Get the party started with this delicious nibble.

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  • Makes24
  • CourseCanape
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. Preheat the oven to 220ºC, gas mark 7. Put the rostis on a baking tray and bake for 20 minutes, turning halfway.

  2. Allow the rostis to cool for 6-8 minutes, then top each with 1 tsp crème fraîche. Sprinkle each with diced shallot and capers.

  3. 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.

Nutritional

Typical values per per rosti when made using specific products in recipe

Energy

412kJ/ 99kcals

Fat

6.3g

Saturated Fat

2.2g

Carbohydrates

7.9g

Sugars

0.7g

Fibre

0.8g

Protein

2.2g

Salt

0.7g

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