Smoked salmon rösti with clementine salad

Method

1. For the rösti, put the grated potato in a clean tea towel and squeeze out as much liquid as possible. Put the squeezed potato in a bowl with the egg, flour, butter, rosemary, salt and a few grinds of black pepper.
2. Heat the olive oil in the frying pan and pack in the potato mixture tightly. Cook gently for 10 minutes until the base is golden and crisp and the potatoes are almost cooked through. Flip over by carefully inverting the rösti onto a plate, then sliding it back into the pan. Cook for 8-10 minutes until tender.
3. Meanwhile, cut the clementines into 1cm slices. Toss in a bowl with the lemon zest and juice, rosemary, salad leaves, salmon, nuts, extra-virgin olive oil, salt and pepper.
4. Top the rösti with the salmon and clementine salad, drizzling over any dressing left at the bottom of the bowl. Serve in slices.