Arosti with gravlax

Ingredients
> ½ cup/125 g/4 oz sour cream
> 250 g/8 oz salmon gravlax
> lemon wedges vegetable rosti
> 3 large potatoes, grated
> 2 zucchini, grated
> 2 carrots, grated
> 1 leek, shredded
> ½ cup/60 g/2 oz flour
> 3 tablespoons finely grated Parmesan cheese
> 1 tablespoon chopped fresh mint
> 1 tablespoon Dijon mustard
> 4 eggs, lightly beaten
> freshly ground black pepper

Method
1.Preheat barbecue to a medium heat. To make rosti, place potatoes, zucchini, carrots, leek, flour, Parmesan cheese, mint, mustard, eggs and black pepper to taste in a bowl and mix to combine.
2.Place large spoonfuls of vegetable mixture on oiled barbecue plate, press with a spatula to flatten and cook for 5 minutes each side or until golden and crisp. Remove rosti from barbecue and keep warm. Repeat with remaining mixture.
3.To serve, place one or two rosti on each serving plate, top with a spoonful of sour cream, some salmon gravlax and black pepper to taste. Serve with lemon wedges.

Tip from the chef
You will need about 440 g/14 oz potatoes for the rosti. For a cocktail party make tiny rosti and serve this tempting starter as finger food.

Cooking time: 10 minutes - Preparation time: 10 minutes, Serves 6