Potato Rosti with Crème Fraiche and Smoked Salmon

Ingredients

For the Potato Rosti with Crème Fraiche and Smoked Salmon
3 cups cream
1/3 cup buttermilk
6 x large potatoes, peeled and fine julienne
2 tbsp olive oil
1 bunch (large) chives, chopped
2 x red onions, diced
12 slices prosciutto
1 cup Parmesan shavings

Directions

1. In a stainless steel bowl, combine the cream and buttermilk. Let it sit overnight in a warm, dry place. Stir, then refrigerate.
2. Peel and then julienne or grate your potatoes. Press them between several sheets of kitchen towel to remove excess moisture. Put the oil in a 9-inch non-stick skillet to heat. Add the potatoes and pat down so that they fill the space and are about 1-inch thick. Cover the pan and sauté at a medium heat for 20 minutes, lifting the lid every now and then to wipe away any condensation that has accumulated. Turn the potatoes by tipping them onto the top of the pan and then sliding them back in, having added a little more olive oil. Alternatively, cover the pan with a large plate. Turn the potatoes onto the plate before sliding them back into the oiled pan. Sauté for a further 15 minutes.
3. Remove the potato cake from the pan and put it on a large plate. Mix two thirds of the crème fraiche with chives. Spread this over the potatoes. Sprinkle with the chopped red onions. Add a layer of prosciutto, sprinkle with Parmesan, drizzle the remaining crème fraiche from a squeeze bottle and decorate with chives. Cut into slices and serve immediately