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Friday, 19 September 2014 16:26

Labna and salmon potato rosti

A simple, tasty canape recipe!



200g Hunter Belle Labna
Finely grated zest of 1/2 lemon
200g Cold Smoked Salmon
Dill and/or black caviar to garnish
6 medium potatoes, grated
1 large red onion, thinly sliced
1 large egg white, lightly beaten
4 tablespoons flour
40g melted butter
Olive oil to shallow fry



1. Place potato in a large sieve or muslin and squeeze out excess moisture. Combine in a bowl with onion, egg whites, flour and butter. Season well.

2. Heat oil in a large frying pan over medium heat. Place 2 teaspoons of the mixture into a pan to form a rosti. Repeat with remaining mixture. Cook until golden brown crisp on both sides. Drain on absorbent paper.

3. Combine labna, zest and juice in a bowl. Season with pepper.

4. Top rosti with labna and salmon. Season and garnish.

Tip: To make ahead, complete up to the end of step 3. When ready to serve reheat the rosti in the oven at 180°C for approx 10 minutes (this will make them extra crispy too). Complete step 4 when ready to serve.