Potato Rösti with Smoked Salmon | Crispy Potato Pancake with Creamy Sour Cream and Dill

Grate the potatoes on a coarse grater, place them in a clean kitchen towel, and thoroughly squeeze out all excess moisture.

Place the squeezed potatoes in a bowl, pour half of the melted butter (30 g) over them, season with salt and freshly ground black pepper, and mix thoroughly.

In a large skillet, heat the remaining butter (30 g) with the olive oil. Add the grated potatoes and spread them out evenly into a large pancake shape. Using a spatula, press down gently so it holds together, neaten the edges, and fry over medium heat for 8–10 minutes until the bottom is golden brown and crispy.