Christmas Rösti Potato Star with Smoked Salmon, Dill Cream and Pickled Red Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking tray with a little olive oil.

2. 2

   In a small bowl, combine the red onion with the red wine vinegar, sugar, hot water, and 1/4 teaspoon of the salt. Stir well and let it pickle while you prepare the rest.

3. 3

   Coarsely grate the potatoes. Place them in a clean kitchen towel and squeeze very well to remove as much liquid as possible.

4. 4

   Transfer the grated potatoes to a large bowl and mix with the melted butter, olive oil, the remaining salt, and black pepper.

5. 5

   On the prepared tray, shape the potato mixture into a large star about 11 to 12 inches wide, compacting it well with your hands or a spatula so it cooks evenly.

6. 6

   Bake for 20 minutes at 220 °C / 425 °F. Remove the tray, brush or drizzle with a little more olive oil if any spots look dry, rotate the tray, and bake for 15 to 20 minutes more at 220 °C / 425 °F, until the star is deeply golden and crisp around the edges.

7. 7

   While the rösti bakes, mix the sour cream, fresh dill, lemon zest, lemon juice, and Dijon mustard in a bowl until smooth.

8. 8

   Let the potato star rest for 5 minutes after baking so it sets without losing its crispness.

9. 9

   Transfer the rösti to a serving platter. Spread the dill cream on top, arrange the smoked salmon in folds, then add the drained pickled red onion, capers, and chopped chives.

10. 10

    Serve immediately, slicing into portions like a savory tart.