Rosti With Gravlax, Caper Berries And Horseradish Cream

• 1 1/4 pounds Russet potatoes, scrubbed and roughly peeled
• 4 tablespoons unsalted butter, melted
• kosher salt and fresh ground white pepper
• 2 tablespoons grapeseed oil
• 1/3 cup cultured sour cream
• 2 teaspoons prepared horseradish
• 4 pieces gravlax-style smoked salmon
• 4 caper berries
• 1 tablespoon fresh chives minced

1. Place a clean towel under a mandoline and grate the potatoes using the julienned blade and let them fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel, forming a tight ball, and keep twisting until all the moisture is removed.
2. Place the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.
3. Heat a 10-inch nonstick saute pan over medium heat. Add the grapeseed oil and then place the potatoes evenly across the bottom of the pan.
4. It took me 8 minutes on medium flame, then 6 minutes on medium-high, to get the right crust. Use that as a guide it is not an absolute.
5. When the rosti is ready to flip, use an oversize lid or pizza pan and cover the saute pan. Do this by the sink. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.
6. Combine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.
7. Arrange the different elements attractively on the cake, cut, and serve.

potatoes, unsalted butter, kosher salt, grapeseed oil, sour cream, horseradish, gravlaxstyle smoked, caper, fresh chives

Taken from food52.com/recipes/7937-rosti-with-gravlax-caper-berries-and-horseradish-cream (may not work)