Root vegetable rösti with lumpsucker roe
Use rösti as a side dish with a main course, or enjoy them as here, filled with the taste of spring and served as a starter. Allow 1-2 rösti per person.
2 baking potatoes – approx. 800 g, 2 Hamburg parsley – approx. 300 g, 1 small onion, salt, oil for frying
Peel or scrub the root vegetables. Roughly grate the root vegetables and the onions, place in a sieve and sprinkle with salt. Allow to drain for a short period of time. Press with your hands to remove any excess moisture, and put about a quarter of the mixture in your burger press. Mould the mixture into a compact rösti and repeat with the remaining mixture. Fry the four rösti in plenty of oil in a hot frying pan for approx. 15 minutes on each side, or until golden and done.
4 tbsp thick yogurt
2 mini cucumbers, thinly sliced
2-3 spring onions, finely sliced
4-8 tbsp lumpsucker roe or salmon roe
Arrange the rösti on small plates and top with yoghurt, cucumber, spring onions and roe. Serve immediately with lemon on the side.
TIP: You can make rösti using all kinds of root vegetables, for example potatoes, celery and carrots.