Michael Weldon’s Carisma potato rosti with hot-smoked salmon and herbs

Method

1. Step 1

   Place a colander in a large bowl. Combine the potato, leek, garlic and salt in the colander. Set aside for 30 mins to drain.

2. Step 2

   Use your hands to squeeze as much liquid out of the potato mixture as possible and place in a large bowl. Season. Add the thyme leaves and stir to combine. Divide the potato mixture into 4 even portions.

3. Step 3

   Heat one-quarter of the butter and 1 tsp of the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add 1 portion of potato mixture and use a spatula to spread the mixture to cover the base of the pan. Cook for 6-8 mins or until golden and crisp. Turn and cook for a further 6-8 mins or until golden. Transfer to a baking tray lined with baking paper. Place in a warm oven. Repeat with the remaining portions of potato mixture, butter and oil to make 4 rostis.

4. Step 4

   Combine the dill, parsley, chives and shallot in a medium bowl. Drizzle with lemon juice and the remaining 1/2 tbs oil. Season. Toss to combine.

5. Step 5

   Divide rostis among serving plates. Top with salmon, salad and crème fraîche. Serve with lemon wedges.