Jersey Royal Potato and Smoked Salmon Rosti with Crème Fraîche

Grate the Jersey Royal potatoes using a coarse grater. Place the grated potato in a clean tea towel or muslin cloth and squeeze out as much excess moisture as possible. This will help the rostis crisp up nicely.

Place the squeezed potato into a mixing bowl. Add the lightly beaten egg, chopped dill, lemon zest, salt and pepper. Mix well to combine.

Heat half the butter in the frying pan over a medium heat. Once melted and hot, spoon four equal portions of the potato mixture into the pan, pressing down gently to form round rostis. Ensure the rostis are not overcrowded in the pan, cook in batches if necessary.

Cook for approximately 5-7 minutes on each side, or until golden brown and crisp. Flip carefully using a spatula to prevent breaking.

While the rostis are cooking, prepare the crème fraîche by stirring in a little more chopped dill, salt and pepper to taste.

Once the rostis are cooked, remove them from the pan and drain on kitchen paper to remove any excess butter.

To serve, place a rosti on each plate. Top with pieces of smoked salmon and a generous dollop of the dill crème fraîche. Garnish with extra dill sprigs and a squeeze of fresh lemon juice, if desired. Serve immediately.