Ready-in-minutes rosti with salmon
- 800g baking potatoes, peeled
- 2 large carrots, grated
- 3 spring onions, trimmed and chopped
- 100g butter, melted
- 120g pack Extra Special Maple Smoked Salmon
- 6 tbsp creme fraiche
- 1 tbsp snipped fresh chives
Boil the potatoes whole for 12 minutes. Cool, grate into a bowl and season. Stir in the carrots, spring onions and butter.
Heat a large nonstick frying pan. Shape the mixture into 12 flat rounds. Cook 6 at a time for 6-7 minutes on each side until crisp. If cooking in advance, allow to cool, store in the fridge for up to 24 hours, then, when needed, fry again until piping hot.
To serve, top each rosti with folded smoked salmon slices, creme fraiche and chives.