Rösti with Honey Mustard Sauce

Remove peel from potatoes and carrots and grate coarsely. Clean leek and cut into small strips. Finely grate cheese and mix with potatoes, carrots and leek. Season everything with salt and pepper. Fold in egg and let rest for 10 min.

Mix yogurt with sour cream or crème fraiche, honey and grainy mustard. Chill. Heat butter in a large frying pan, form patties from the vegetable mixture (double or triple the mass as indicated above) and fry them in batches in the butter until golden brown.

Arrange the rösti with smoked salmon as well as the honey-mustard sauce on plates and bring to the table garnished with watercress, chives and pumpkin seeds.

Our tip: Fresh chives are much more aromatic than dried ones!

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