Potato rostis with smoked salmon and horseradish soured cream recipe

"The key to the perfect rosti is using quality potatoes. Tesco Finest all-rounder potatoes work well because they've been specially selected for their fluffy texture, and turn super crispy when fried. Once cooked, the rostis pair perfectly with the Tesco Finest Scottish salmon, which is hickory and oak smoked to give it a succulent texture and strong flavour, and a punchy Tesco Finest horseradish, dill and soured cream sauce."

"Peel the potatoes and grate them on the coarse side of a bowl grater. Do the same with the onion. Tip into a clean cloth and squeeze out as much of the excess liquid as possible. Put into a mixing bowl and add the beaten egg, flour, salt and six twists of black pepper, and combine everything well. In a separate bowl mix the soured cream, dill, lemon zest, horseradish and a pinch of salt and pepper, then chill until needed."

Quality potatoes produce the best rostis, with Tesco Finest all-rounder potatoes delivering a fluffy interior and very crispy exterior when fried. Grated potato and onion are squeezed dry and combined with beaten egg, plain flour, fine sea salt and black pepper to form patties. A sauce of full-fat soured cream, dill, lemon zest and horseradish is chilled until needed. The potato mixture is divided into four mounds and fried in oil until deep golden and cooked through. Serve rostis topped with strong smoked Scottish salmon and the dill soured cream, with optional poached eggs and Champagne.

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