Double Rosti and Salmon Stack

Directions

• Pre-heat deep fryer to 180°C and oven to 200°C. 
• Remove Wild Chef Potato & Herb Rosti 60g from the freezer and deep fry in small batches for 6 minutes. Set aside to drain. 
• To assemble, start with one of the Rosti as the base, followed by a generous spread of creme fraiche, a few leaves of spinach and a portion of smoked salmon. Repeat to create another layer – adding height and wow factor.
• To finish, garnish with freshly chopped chives. Tasty, fresh and an elegant brunch option to impress your customers!