Smoked salmon sharing rosti

1. Preheat your oven to 180°C fan bake. Using a grater or grater attachment on a food processor, grate the kumara and potato, and mix together in a bowl.
2. In a separate mixing bowl, stir together a generous drizzle of olive oil with salt and pepper. Handfuls at a time, squeeze as much liquid from the potato mixture as possible and place into the bowl of oil and seasoning.
3. Once all of the drained potato mixture is in the bowl, toss until fully coated in oil. Scatter handfuls of rosti mixture across the base of a baking tray, (or two smaller trays) leaving small spaces between each.
4. Place into the oven and bake for 35-40 minutes, or until golden in colour and crispy around the edges. Once cooked, leave to cool for 5-10 minutes.
5. While the rosti is cooking, stir together the creme fraiche, dill, capers and lemon zest in a small bowl. Season to taste with salt and pepper.
6. In a separate bowl, use a vegetable peeler to create ribbons from the cucumber, discarding the seeds/core. Add the rocket, juice of 1/2 the lemon and a drizzle with olive oil, and toss to combine.
7. To assemble, scatter handfuls of the cucumber mixture across the rosti, followed by dollops of creme fraiche. Lay slices of smoked salmon across the rosti, then sprinkle over the diced red onion.
8. Squeeze the remaining lemon juice across the rosti, then garnish with additional fresh dill and capers if desired. Serve immediately and enjoy. 

A bit fancy

Go that extra mile and serve some perfectly poached eggs with your salmon rosti.   

Fuss free

If you’re short on time, forgo the rosti and use store-bought hash browns instead.