Asparagus-Potato Rösti with Smoked Salmon

Ingredients

• 350 g white asparagus
• 350 g green asparagus
• 500 g Potatoes
• 45 g starch (3 tbsp)
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 80 g arugula
• 100 g salad leaves (e.g., lamb's lettuce, purslane)
• 1 Organic lemon
• 0.5 orange (juice)
• 1 tbsp liquid honey
• 3 tbsp olive oil
• 300 g smoked salmon slices

Instructions

1. 1.

   Wash the rösti asparagus, trim the woody ends, peel the lower third of green asparagus; peel white asparagus completely. Grate asparagus sticks finely. Peel potatoes and grate them finely as well. Mix asparagus and potato shreds with starch and season with salt and pepper.

2. 2.

   Heat 1 tbsp rapeseed oil in a small pan, place a quarter of the asparagus-potato mixture into the pan, press flat and cook each side about 4 minutes over medium heat until golden brown. Remove and keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1). Repeat with remaining mixture to bake three more rösti.

3. 3.

   Meanwhile wash and dry arugula and salad leaves. For the dressing, peel lemon hot, grate dry zest, then squeeze juice. Mix lemon juice with orange juice, honey, salt and pepper, whisk in olive oil. Plate asparagus-potato rösti on plates with salad and smoked salmon slices. Drizzle salad with dressing and sprinkle with lemon zest.