Vodka Salmon with Mini Rosti

I remember buying this book during my lunch hour, then drawing up my shopping list on the tram home from work. It was one of those moments which I got caught up in, and ending up with a fantastic meal. I was conscious that Nick's not a big seafood fan, but I remembered a can of chicken chunks we had in the pantry, which is almost tuna like, so I substituted his salmon serving for chicken, seen in the background of the photo below. As with meals which involve many elements, be sure to time it well, and have your oven and warmed plates to keep food warm before serving.

Serves 4 (makes 8-12 rosti)

3 desiree or pontiac potatoes (600g total), peeled
200g smoked salmon pieces, or canned chicken chunks
2 tbs vodka
2 tbs finely chopped dill, plus sprigs to garnish
2 tsp wholegrain mustard
1/2 cup (120g) creme fraiche or sour cream
2 eggs, beaten
2 tbs rice flour
2 tbs olive oil
Lemon wegdes, to serve

Simmer the potatoes in a pan of boiling water for 10 minutes to par-cook. Drain and chill for 30 minutes

Place the smoked salmon (or flaked chicken chunks) in a shallow dish. Combine the vodka with 1 tablespoon of the chopped dill, then pour over the salmon (or flaked chicken chunks). Cover and refrigerate until ready to serve.

Combine the mustard and creme fraiche with the remaining chopped dill in a bowl. Refrigerate until needed.

Coarsely grate the cooled potatoes into a bowl. Stir in the egg and rice flour, then season and stir to combine.

Heat the oil in a non-stick frypan over medium heat. Working in batches of 3-4 rosti, add 1 tablespoon of the mixture to the pan for each rosti and flatten slightly. Cook for minutes each side until crisp and brown, then remove and keep warm in a low oven while while you cook the remaining rosti.

Place 2-3 rosti on each plate, top with salmon and drizzle with the creme fraiche mixture. Garnish with extra dill sprigs and serve with lemon wedges.