Ingredients

• 675g / 1½lb large waxy potatoes (such as Desiree), boiled, cooled, peeled and coarsely grated
• 4 spring onions, shredded
• 100g / 4oz smoked salmon trimmings, cut into strips
• 2 tbsp vegetable oil, plus extra if necessary
•   mixed salad, to serve
• 150g / 5oz thick Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp wholegrain mustard
•   seasoning

Method

1. Boil the potatoes for 20–25 minutes until just tender. Drain and cool slightly before peeling.
2. Coarsely grate the potatoes and mix with the spring onions, smoked salmon and seasoning.
3. Heat the oil in a heavy-based frying pan, add the potato mixture and press down evenly. Cook over a low heat for 5–7 minutes until crisp and golden on the underside. Turn out on to a plate, then slide back in, adding more oil if necessary, and cook on the other side for 5–7 minutes.
4. Make the sauce: blend all of the ingredients in a small bowl. When the rosti is cooked, drain on kitchen paper. Cut into wedges and serve with the sauce and salad.