Rosti with Salmon and Dill Dip

Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 200 g salmon, pickled
• 200 g sour cream
• 300 g low-fat quark
• 1 bunch dill
• 0.5 ½ lemon (n)
• 2 teaspoons horseradish
• nutmeg
• salt
• Pepper, whiter
• Oil, neutral
• possibly butter

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Instructions

1. Peel and roughly grate the potatoes. Then squeeze out well and season with nutmeg, salt and pepper.
2. Let the oil (e.g. rapeseed or sunflower oil) get hot in a large pan, add the grated potatoes, press firmly and then fry on each side for 10 - 12 minutes over medium heat. (To turn, simply place a plate or pot lid on the hash brown and turn the pan.)
3. If you like, you can add a piece of butter to the pan at the end and fry the hash browns for 1 - 2 minutes on each side.
4. In the meantime, make a dip from the sour cream, quark, horseradish and dill. Squeeze half a lemon and season the dip with the juice, salt and pepper.
5. The finished rösti e.g., spread with the dip and top with salmon.