Potato rösti with crab
Ingredients
- crab shells' worth of crabmeat (300g, a mix of white and brown)
For the rösti
- Floury potatoes (such as Maris Piper)
- tsp Salt
- Butter, for frying
- Chives, finely chopped, to garnish
- Horseradish, grated, to garnish
For the whipped soured cream
- ml Full-fat soured cream
- Finely grated zest of half a lemon
- Salt, a pinch
For the pickled onion
- g Sugar
- ml Water
- ml Vinegar
- Red onions
Instructions
Rösti
Peel the potatoes and coarsely grate them. Mix with the salt so it's evenly distributed. Leave the potato in a sieve to drain off water and starch (about 20 minutes), then squeeze out any remaining liquid with your hands.
Shape into fairly large individual cakes and fry them in butter over a medium heat for 5 minutes on each side.
Whipped soured cream
Mix everything together in a bowl and whisk the soured cream until stiff. You should be able to hold the bowl upside down without it moving. Keep in the fridge.
Pickled onion
Mix the sugar, vinegar and water in a saucepan and bring to the boil until the sugar has dissolved. Cut the red onion into thin rings. Leave them in the pickling liquid for 4 hours.
This recipe can be made in big batches. Keep the pickled onion in a sterilised Kilner jar and it will last 6 months. If you want a quick-pickled onion, cook the onion briefly in the pickling liquid — then it's ready to serve in 2 minutes.
To serve
Toss the claw meat with a little good olive oil, salt and pepper. Arrange 2 tbsp of crab on the rösti with 1 tbsp of the whipped soured cream and some pickled onion. Top the dish with finely chopped chives and grated horseradish.
For the rösti
For the whipped soured cream
For the pickled onion
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