Potato Rösti Tower
The spicy potato‑rosti tower by renowned chef Alexander Kumptner is a must‑try – the recipe is available here at Spoonsparrow!
Ingredients
- 700 g waxy potatoes
- Salt
- Pepper (freshly ground)
- 0.5 tsp ground caraway
- 8 tbsp olive oil
- 4 tbsp milk
- 1 bunch chives
- 1 lemon (juice)
- 400 g smoked salmon (sliced)
- 150 g Sour cream
- 4 tbsp horseradish (jarred)
- 50 g capers
Instructions
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1.
Cook the potatoes in plenty of salted water the day before, drain, steam off excess moisture and peel. Refrigerate overnight.
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2.
On the next day grate the potatoes and season with salt, pepper and caraway.
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3.
Heat 4 tbsp olive oil in a pan and spread the potato shreds. Press into a rosti with a spatula and fry on one side over medium heat until golden brown. Add milk to help the rosti crisp up further.
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4.
When the underside is crispy and golden, place a plate on top of the pan and flip the rosti tower. Fry the other side until golden as well. Slide onto a board, cut into quarters or eighths.
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5.
Wash, dry and trim the chives, then slice into rings.
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6.
Whisk together the remaining olive oil with lemon juice and chives.
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7.
Layer the potato rosti with smoked salmon, top with sour cream, horseradish and capers, then drizzle with the chive‑lemon oil.
