Rösti with Various Fish

Ingredients

• 1 kg cooked potatoes (from the previous day)
• Salt
• Pepper (freshly ground)
• 1 egg
• 2 tbsp milk
• 3 tbsp clarified butter
• 400 g salmon fillet (whole piece, skin on, ready to cook)
• Lemon juice
• 2 tbsp Vegetable oil
• 0.5 bunch Parsley
• 400 g plain yogurt
• 5 tbsp crème fraîche
• 8 slices smoked black cod

Instructions

1. 1.

   Peel the potatoes, grate them coarsely and season with salt and pepper. Whisk the egg with the milk thoroughly. Heat the clarified butter in a 4‑sided non‑stick skillet, add the potatoes, shape into cakes with a spatula, drizzle with the egg‑milk mixture, cover and cook over very low heat for about 20 minutes until crisp.

2. 2.

   Carefully flip using the lid or a plate, then briefly cook on the other side at slightly higher heat to crisp it further.

3. 3.

   Wash the salmon, pat dry, drizzle with lemon juice, season with salt and pepper, and sear skin‑side down in a hot pan with oil for 3–4 minutes. Flip, reduce heat, and let the salmon finish cooking.

4. 4.

   Rinse the parsley, shake off excess water, pluck the leaves, finely chop them. Mix with yogurt and crème fraîche, season with salt, pepper, and a splash of lemon juice to taste.

5. 5.

   Slice the salmon gently into portions and arrange on the rösti along with slices of smoked black cod, topping each with a dollop of herb‑yogurt. Garnish with a small salad bouquet if desired and serve.