Rösti with smoked salmon and bacon caper dressing recipe
 Try these easy potato röstis from Saturday Kitchen made extra special with smoked salmon for a quick festive brunch. 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified buttersalt and freshly ground black pepper 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified butter salt and freshly ground black pepper 150g/5½oz smoked salmon 150g/5½oz smoked salmon Method To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy.Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper.Shape the röstis, into 8cm rounds.Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. Shape the röstis, into 8cm rounds. Shape the röstis, into 8cm rounds. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing.