Preparation time 25 minutes
Cooking time 20 minutes
3 tbsp vegetable oil, for frying
200 g crème fraîche
1 tbsp lemon juice
1 tbsp finely chopped dill
100 g rocket leaves
200 g sliced smoked salmon
300 g zucchini, trimmed and coarsely grated
2 tsp salt
250 g potatoes, peeled and coarsely grated
2 eggs, lightly beaten
75 g plain flour
2 tbsp finely chopped chives
salt and pepper, to taste
baby capers and olive oil, to serve
1 To make the rösti, place the zucchini in a sieve over a bowl. Stir through half the salt. Stand for 10 minutes to drain then push down to remove excess liquid. Transfer to a clean bowl and set aside. Repeat with the potato.
2 Combine the zucchini, potato and remaining ingredients in a large bowl. Season with salt and pepper.
3 Heat the oil in a large non-stick frying pan over medium heat. Take 1⁄4 cup of the mixture and lightly press into three 8cm circles in the pan. Cook for 2–3 minutes on each side, or until golden, crisp and cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining mixture to make 12 rösti.
4 Combine the crème fraîche, lemon juice and dill in a small bowl. Season with salt and pepper.
5 Place 1 rösti on each of 4 plates. Divide a third of the rocket among each rösti, then repeat with the salmon and then the crème fraîche mixture to make a stack. Repeat twice more, ending with crème fraîche mixture. Top with capers, then drizzle over oil to serve.
MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.