Rosti with creme fraiche, caviar and red onions

At least in Sweden this dish was a popular starter in the 70s, and it is something I have picked up from my mother’s repertoire. I love this as a simple dinner for one, but can’t say I serve it as a starter very often. It is a very simple dish, but I love the combination of crispy potato, salty caviar, creamy cream fraiche and a bit of crunch and a punch from the red onions.

Rosti with creme fraiche, caviar and red onions,serves 1 as supper or 2 as a starter

2 large potatoes

knob of butter

olive oil

1/2 red onion, finely chopped

creme fraiche or soured cream

lumpfish caviar (you find this at Waitrose)

Peel the potatoes and grate them. Heat butter and oil in a pan and divide the grated potato into 4-6 rounds in the pan. You need nothing more than the starch from the potatoes to hold it together. Fry them golden and crisp on both sides on medium-high heat and season well with salt and black pepper. Mean while chop the onions and place a dollop of creme fraiche and caviar on each plate and divide the chopped onions between the plates as well. Serve immediately for the potatoes to stay crisp.

This entry was posted in Potatoes, Quick suppers, Starters, Swedish food. Bookmark the permalink.

2 Responses to Rosti with creme fraiche, caviar and red onions

  1. Jill says:

    A friend brought us back some caviar from Moscow and we’ve been wondering what to do with it! This is perfect – thanks!

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