Smoked Salmon with Potato Rostis and Creme Fraiche

This is a meal my husband and I were lucky enough to come across in Franschoek on our honeymoon 6 years ago. It is a delicious but easy recipe.
We make it on special occasions and the only thing that really disappoints us, is that we finish eating it way too quickly ;-)

Smoked Salmon with Potato Rostis and Creme Fraiche

Ingredients:
130g smoked salmon
1 tub Creme Fraiche (Lancewood is a good brand)
dill for sprinkling
chopped chives
1 lemon
4 large firm cooking potatoes peeled
1/2 cup melted butter
salt and freshly ground black pepper
olive oil for frying
Salad:
1 avocado
1/2 red onion
baby lettuce leaves
cucumber slices
salad dressing (wholegrain mustard, grape vinegar, olive oil, pinch brown sugar)


Method:
To make the potato rostis: If you have a processor, place all peeled potatoes in to be grated. Rinse briefly in a colander. Mix melted butter, grated potatoes and a good seasoning of freshly ground black pepper and salt. Put about a fistful of potato mixture and squeeze into a flattened ball. Place these into a baking tray with olive oil. Bake on 220 'c until golden brown, turning once.


Mix a squeeze of fresh lemon juice with about 3/4 tub of creme fraiche.

Assemble salad on each plate and drizzle with dressing.

Tip: Make sure the rostis are not too hot before assembling.

When the rostis are cooked, assemble on the plates and top with some creme fraiche, slithers of smoked salmon and repeat. Finish with a squeeze of lemon, chopped chives and dill.

Serve with a  good, chilled white wine.