Ingredients

Method

For the rösti:
• 750 g large potatoes
• 1 onion
• 30 g cold butter
• sea salt and freshly ground black pepper, to taste
• 30 g butter
For the celery salad:
• 2 T white sesame seeds
• 6 spring onions, thinly sliced diagonally
• 4 celery sticks and leaves, very thinly sliced diagonally
• 30 g fresh coriander
• 1 fresh green chilli, seeded and thinly sliced
• 1 T fish sauce
• 3 T rice wine vinegar, plus more if necessary
• 2 T fresh lime juice, plus more if necessary
• sea salt and freshly ground black pepper, to taste
• 2 T canola oil
• 1 T toasted sesame oil
• ½ cup olive oil, plus more for drizzling
• 100 g Woolworths oak-smoked Norwegian salmon ribbons

Method

Ingredients

1. Scrub the potatoes and boil until tender. Drain and cool, then chill. Peel and grate coarsely into a large bowl. Grate in the onion and cold butter. Season to taste and mix well.

2. Heat half the butter in a large nonstick frying pan and pack in the potato mixture. Fry until well browned and crusty, then invert onto a plate. Heat the remaining butter in the pan and return the rösti to the pan to brown the other side. Serve hot, cut into wedges, topped with the smoked salmon, with the salad on the side.

3. To make the salad, toast the sesame seeds in a pan over a medium-high heat until golden brown and starting to pop, about 2 minutes. Toss the spring onions, celery, coriander, chilli, fish sauce, vinegar and lime juice in a large bowl. Season and add the oils. Season again, adding more lime juice or vinegar if you like. Transfer to a bowl or platter and top with the sesame seeds, pepper and a drizzle of olive oil.

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