• 250g Vivaldi salad potatoes, parboiled and grated
  • 20g parmesan, finely grated
  • Zest of 1 lemon
  • 1 tablespoon flour
  • ½ medium egg, beaten
  • 1 tablespoon rapeseed oil
  • 60ml soured cream
  • 2 tablespoons chopped fresh chives
  • Freshly ground black pepper
  • 70g smoked salmon, sliced
  • Whole fresh chives, to garnish

Mini potato cakes with a smoked salmon crown are the ultimate in posh party grub. There’s something deeply satisfying about the squidging and squashing of the potato cake mixture. And if you have access to a toddler with small hands you could make Borrower size ones.

Here’s a little video of the recipe:

Make 12

250g Vivaldi salad potatoes, parboiled and grated
20g parmesan, finely grated
Zest of 1 lemon
1 tablespoon flour
½ medium egg, beaten
1 tablespoon rapeseed oil
60ml soured cream
2 tablespoons chopped fresh chives
Freshly ground black pepper
70g smoked salmon, sliced
Whole fresh chives, to garnish

Firstly take 250g of Vivaldi salad potatoes, pop them into a pan of cold water and then bring them to the boil and simmer for between 8 and 10 minutes until they’re tender and cooked through. Drain them and then put them back into cold water to cool them quickly. Grate your cold potatoes (reason I use salad potatoes for this is because they’re going to hold their form better when you’re grating so you won’t end up with mashed potato.) Then add 20g of Parmesan, the zest of a lemon, plain flour  and the beaten egg to the potatoes. Mix well.

When you’re forming these little rostis it’s a good idea to have some water to hand because having damp hands really helps to form them well. Squash a tablespoon of the rosti mixture between your hands, then fry in a tablespoon of rapeseed oil until golden brown. Let the rostis cool, then add a little sour cream, a bit of smoked salmon and some chives. Eat feeling very posh indeed.

Print friendly version of this recipe