Summery and commitment-free, èVita Residue-Free Levante new potato rösti with salmon and horseradish cream is a healthy and quick recipe!
Ingredients for 4 people
Levante new potatoes, 600g
Smoked salmon, 200g
Horseradish root, 250g
Breadcrumbs, 100g
White vinegar, 75ml
Sugar, 15g
Extra virgin olive oil, 30ml
Table salt, to taste
Black pepper, to taste
Seed oil, as required
Preparation
First of all, prepare the horseradish cream. Thoroughly wash a fresh, tender horseradish root under running water, dry it well and scrape it with a knife. Then chop it finely and put it to one side. Take the sandwich loaf, remove the crusts and cut the soft bread into cubes. Add the diced bread to the chopped horseradish and leave everything to soak with white vinegar, adding extra virgin olive oil, sugar and salt. Mix it vigorously with a spoon and, if necessary, knead it with your hands until you get a smooth, creamy mixture. Now cover it and leave it to cool down in the fridge.
Thoroughly wash the potatoes and, after you have peeled them, grate them using a large-holed grater into a colander. Once finished, cover them with a cloth and drain them for at least 15 minutes over the sink, pressing down with a weight. Once the required time is up, put the grated potatoes into a bowl, season them with salt and pepper and then mix well. Now make a compact disc with your hands. Bring plenty of seed oil to temperature in a pan and fry your rösti for a couple of minutes on each side, or until it is golden brown. Finally, drain it on paper towel, cut it into wedges and serve it with a slice of smoked salmon, horseradish cream and wild fennel.
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