Salmon tartare with potato rosti

For the tartare sauce and sides, boil an egg for 10 to 12 minutes. Set aside to cool and peel.

Chop the egg, capers, gherkins, and half spring onion finely and put them in a bowl with the mayonnaise and mustard. Stir to combine well, and cool in the fridge.

For the potato rosti, peel and grate the potatoes and spring onion. Drain both with a tea towel to remove excess water, and mix them in a bowl with oil, salt, and pepper.

Heat a fry pan with oil, and add some grated potato and spring onion. Flatten them to make a sort of pancake. Toast on both sides, and repeat the steps with the rest of the dough.

Serve with a spoonful of tartare sauce and some smoked salmon.