At least in Sweden this dish was a popular starter in the 70s, and it is something I have picked up from my mother’s repertoire. I love this as a simple dinner for one, but can’t say I serve it as a starter very often. It is a very simple dish, but I love the combination of crispy potato, salty caviar, creamy cream fraiche and a bit of crunch and a punch from the red onions.

Rosti with creme fraiche, caviar and red onions,serves 1 as supper or 2 as a starter

2 large potatoes

knob of butter

olive oil

1/2 red onion, finely chopped

creme fraiche or soured cream

lumpfish caviar (you find this at Waitrose)

Peel the potatoes and grate them. Heat butter and oil in a pan and divide the grated potato into 4-6 rounds in the pan. You need nothing more than the starch from the potatoes to hold it together. Fry them golden and crisp on both sides on medium-high heat and season well with salt and black pepper. Mean while chop the onions and place a dollop of creme fraiche and caviar on each plate and divide the chopped onions between the plates as well. Serve immediately for the potatoes to stay crisp.