Rosti, coppa di parma & caviar

Prep work

Peel the potato and grate. Place in a clean tea towel and squeeze the moisture from the potato. Season the potato in a bowl with salt and pepper. Add the finely grated garlic and mix together well.

Baking rosti

Heat the oil in a frying pan over medium heat. Once the oil is hot, spread half of the potato in the pan and press it lightly. Grated the gruyere and optional Coppa di Parma on top. Once the rosti has firmed a little and top cover with the remaining potato. Let the rösti fry gently until the underside turns golden brown. Then turn over and bake the rösti until the other side is also golden brown.

Finishing the dish

Take the rosti from the pan and allow to cool slightly. Meanwhile cut the chives finely. Now cut the rosti into quarters/ Scoop a quenelle of creme fraiche on top. Use a teaspoon to press a little hole into the creme fraiche and place a generous spoon of caviar on top. Sprinkle with the chives and serve!