Jersey Royal Potato Rösti with Smoked Salmon and Crème Fraîche

Grate the Jersey Royal potatoes using a box grater. Squeeze out any excess moisture using a clean tea towel or kitchen paper. This helps to achieve a crispy rösti.

In a large frying pan (preferably cast iron), melt the Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the grated potatoes to the pan and season generously with sea salt and black pepper. Stir well to combine with the onion and melted butter.

Press the potato mixture down firmly with a spatula to form a large, even pancake. Cook over medium-low heat for 15-20 minutes, or until the bottom is golden brown and crispy.

If the top is not yet cooked through, you can either flip the rösti carefully using a large plate and cook the other side for a further 10-15 minutes, or transfer the pan to a preheated oven at 180°C (160°C fan/Gas Mark 4) for 10-15 minutes to finish cooking.

Once the rösti is cooked through and golden brown on both sides, remove from the pan and place on a chopping board.

Cut the rösti into wedges and top with slices of smoked salmon and a generous dollop of Jersey crème fraîche.

Garnish with fresh chives and serve immediately with lemon wedges and local salad leaves (optional).