Scandi-inspired smoked salmon with herby potato rosti

Preparation

Choose dill, parsley, basil and mint and finely chop the mixed fresh herbs. Chop the rosebud cooked beetroot.

Method

1. 1 Put the potatoes in a saucepan large enough to hold them in a single layer. Cover with water and bring slowly to the boil.
2. 2 Simmer for 7-8 minutes, until just-cooked on the outside but not quite tender in the middle.
3. 3 Drain well and, when just cool enough to handle, peel and coarsely grate. Season the grated potato with salt and pepper, and toss with the chopped herbs.
4. 4 Meanwhile, bring a small pan of water to the boil, lower the eggs in and simmer for 7 minutes.
5. 5 Drain immediately and run under cool water, cracking the shells slightly against the edge of the sink. Peel and set aside.
6. 6 Melt half the butter and oil in a medium, non-stick frying pan; or, if making individual rostis, use a large, non-stick frying pan and grease the insides of four, 9cm-diameter metal cooking rings with extra butter.
7. 7 To make a large rosti, add the potato mixture to the sizzling butter and oil.
8. 8 Cook gently for 4-5 minutes, then use a spatula to press the mixture down into a flat cake.
9. 9 After 2-3 minutes of cooking, run a palette knife around the edge to loosen the rosti. Continue to cook for 10 minutes, until golden and crisp underneath.
10. 10 Place a plate over the pan and invert the rosti onto it.
11. 11 Add the remaining butter and oil to the pan on the heat and return the rosti to cook the underside for about 10 minutes, until golden. Turn out onto a chopping board and cut into quarters.
12. 12 Alternatively, to make individual rosti, arrange the greased rings in the large frying pan and divide the rosti mixture between them.
13. 13 Press down with the back of a spoon, flattening the tops, and cook for 10 minutes until golden underneath.
14. 14 Run a knife around the inside of each ring and invert the rings, making sure the rosti mixture is touching the base of the frying pan.
15. 15 Cook for 8-10 minutes more and turn out onto serving plates.
16. 16 Slice the eggs into discs.
17. 17 Top each rosti quarter or rosti with slices of smoked salmon, one quarter of the sliced egg, 1 tsp soured cream and dill sprigs.
18. 18 Season with black pepper and accompany with the chopped beetroot.