Rökt Lax med Råraka — Smoked Salmon with Rosti

More fish! we had a bunch of smoked salmon lying around and were bored of eating it raw or in pasta so Andreas suggested this great recipe he's made once before and i suggested we serve it with rosti potatoes — ie. råraka.

Smoked Salmon

2 people

200 g Smoked or Cured Salmon

1 Red Onion

8 Cherry Tomatoes

200 ml Creme Fraiche

hand full of dill

First you need to chop the onion in very small pieces. The smaller they are the easier it is to handle the salmon package that is to be. Cut each tomato in 4 pieces. Place a plastic cutting board on a table with a comfortable height. Now spread a thin piece of salmon on the same cutting bord and put some red onion and tomatoes in the middle of the salmon and then just fold the one end of the salmon over and then the other end over the first end so they over lap like a little parcel. There is no need to put any tooth picks for stabilization as long as you are gentle with the fish because the heat in the pan will keep the salmon in a firm shape. Continue rolling up your tomatoes and onion until your salmon is done

Pour some oil in a pan and heat it up to below medium heat. Put the salmon packages in the pan and let them sear for about 5 minutes. Then pour the creme fraiche on top then add the dill over everything and let it cook for about 10 - 15 more minutes (do not stir!) just let the creme melt overtop. You don't really need to worry about the consistency of the fish here, it'll be fine. I would worry about the tomatoes becoming too soggy and bland first of all, so don't cook it too long.

Råraka

2 people

4 Potatoes

Salt & Pepper

Grate the potatoes with the big holes into a bowl. Then add salt and pepper until you sneeze. Heat up about 2mm of oil in a frying pan and scoop all of your grated potatoes in the pan like a large pancake. Fry them on low heat until the top of the potatoes looks cooked. Flip the pancake trying not to break it and cook until the bottom becomes brown. In all this should take about 20 - 30 minutes depending on the thickness.

And you're all done.

Bye!
Andreas & Martina