Jersey Royal Potato and Carrot Rosti with Smoked Salmon

Grate the Jersey Royal potatoes and carrots using the large holes of a box grater.

Place the grated potatoes and carrots in a clean tea towel or muslin cloth and squeeze out as much excess moisture as possible. This is crucial for crispy rostis.

In a large mixing bowl, combine the grated potatoes and carrots with the chopped spring onions, dill, salt, and pepper. Mix well to ensure everything is evenly distributed.

Melt half of the Jersey butter in a large frying pan over medium heat.

Divide the potato mixture into four equal portions. Shape each portion into a round, flat rosti. Gently place the rostis into the hot pan, being careful not to overcrowd the pan. You may need to cook in batches.

Cook the rostis for approximately 5-7 minutes per side, or until golden brown and crispy. Use a spatula to gently flip them. If they are browning too quickly, reduce the heat.

Remove the rostis from the pan and place them on kitchen paper to drain any excess butter.

Top each rosti with slices of smoked salmon and a dollop of Jersey creme fraiche.

Serve immediately with lemon wedges.