Ingredients

• 500 grams starchy potatoes, unpeeled
• knob butter
• 2 teaspoons grated fresh ginger
• 2-3 spring onions, trimmed and finely chopped
• 100 grams gruyere cheese, grated
• 100 grams hot or cold salmon, finely sliced

Method

1. Boil the potatoes in their well-washed skins for 10 minutes. Remove from water and allow to cool until you can easily handle them. Peel and grate the potatoes. They will be slightly cooked but still firm on the inside.
2. Heat the butter in frying pan and gently cook ginger and spring onions until softened. Toss the grated potato with the ginger mixture and gruyere cheese. Season with salt and pepper.
3. Divide the mixture into 4 or 6 portions and squash between your hands to make uneven shaped rounds. Cook the rosti in a well-greased frying pan over a moderate heat until the base is golden and brown. Flip and cook the other side.
4. Serve topped with smoked salmon slices, asparagus, capers or caper berries and chives.