Christmas charmingly came for a third round upon the return to Switzerland which began with a simple, but seemingly fancy breakfast aside the wee-est tree in the land.
Champagne was served (of course) alongside smoked salmon rosti.
Deceptively easy and fresh after two weeks of heavy holiday meals; I’ll definitely be making this one again.
Smoked Salmon Rosti
Makes approximately four servings
- 1 lb smoked salmon
- 1 package of rosti in a package
- Creme fraiche
- Lemon vinegar pearls from Venice (if you have them)
- Fresh dill
- Fresh chives
- Pan fry the rosti according to the package instructions, meaning no oil!
- Once desired crispiness is achieved, allow to cool slightly, then mold (or just mound) the rosti into a circle-ish configuration on the plate.
- Top with smoked salmon, creme fraiche, and lemon pearls if using.
- Give it a good squeeze of lemon.
- Sprinkle with fresh dill and chives.
Serve immediately with lots of champagne. Cheers!