Salt and pepper
2 TBsp butter
2 TBsp oil
200g cold smoked salmon
Place whole potatoes in their skins in a saucepan. Cover with water and bring to the boil for 5 minutes only. Tip off the boiling water and plunge into cold water. Refreshing the water a couple of times. The potatoes need to stop cooking at this stage.
When potatoes are cool, remove the skins, either scrape with a knife or rub off. Grate potatoes on the coarse setting of the grater. The texture is similar to grated cheese and is glutinous. Shape potato rosti into 4cm patties or pack into a 4cm metal ring and lightly pack down.
Heat butter an oil in a frypan. When sizzling add rosti and cook on medium until crisp on each side. This will take five minutes each side.
Serve with blanched spinach, smoked salmon, poached egg and micro greens stacked on top of each other.