Brunch is one of the best meals of the week: Slow, lazy eating, big chili for breakfast if you’ve woken up late or a light dish for your lunch if you’re an early bird. This is a blinder – crisp rösti, smoked salmon and punchy yogurt topping. Really good.
Serves 4, as a starter or brunch dish
For the rösti and salmon
2 medium floury potatoes, such as Maris Piper, unpeeled and scrubbed
1oz Classic Greek yogurt
3 tbsp olive oil
2 tbsp butter
7oz smoked salmon, sliced
2 spring onions, finely sliced
3.5oz salmon keta (large salmon eggs)
sea salt and freshly ground black pepper
For the vodka-spiked yogurt
6oz Classic Greek yogurt
2 tablespoons vodka
zest of 1/2 lemon
Preheat the oven to 350°F/gas mark 4.
Grate the potatoes and squeeze out the excess liquid by gently squeezing them in a clean tea towel. Transfer the potato to a medium bowl and stir in the yogurt. Season and stir well to combine.
To make the vodka-spiked yogurt, mix the yogurt, vodka and lemon zest together in a small serving dish. Season to taste and set aside.
Heat the olive oil and butter in a medium, non-stick frying pan. Divide the potato mixture into 8 equal portions and shape into rounds using your hands. Fry a couple of the rösti at a time, for 5 minutes on each side or until golden brown. Transfer to a baking tray and keep hot in the oven. Repeat to cook the remaining röstis.
To serve, place two röstis on each plate and top with the smoked salmon, vodka yogurt, sliced spring onions and finally the salmon eggs.
