Atlantic Superstore

Ingredients

Instructions

1. Open package of gravlax. Open package of mustard sauce; pour into small bowl and set aside. Using knife, cut of each piece of gravlax in half down the centre. Refrigerate until ready to use. In medium bowl, combine dill, green onion and lemon rind. Place grated potatoes in clean tea towel; twist towel to wring out as much liquid as possible. Stir potatoes into dill mixture. Stir in salt.
   
2. Line baking sheet with paper towel. In large nonstick frying pan set over medium heat, heat half of oil and half of butter until melted and pan is hot. Scoop half of potato mixture by the heaping tbsp (15 mL) into pan, spacing well apart. Use spatula to flatten each into a circle about 2 inches (5 cm) across. Cook for 3 to 4 minutes per side or until golden brown and crispy, reducing temperature if they brown too quickly. Transfer to prepared baking sheet. Heat remaining oil and butter and cook remaining potato mixture. You will get 10 to 12 rosti all together.
   
3. To serve, place about three pieces of field greens on each rosti. Fold each piece of gravlax in half and place on top of greens. Drizzle with a little of the mustard sauce. Place on serving platter. Garnish platter with fresh dill sprigs, sliced lemons and drained capers, if desired. Serve at room temperature.

Chef's Tips

Make ahead: Cook rosti the day before serving. Leave on baking sheet, cover with plastic wrap and refrigerate. Recrisp in 375°F (190°C) oven for 5 to 7 minutes or until heated through.