- 1 large potato, peeled and coarsely grated, juices squeezed out
- salt and freshly ground black pepper
- 2 tbsp olive oil
- knob of butter
- 1 tbsp olive oil
- 125g/4½oz raw peeled tiger prawns, thawed if frozen
- ½ lime
- 2 tsp chopped fresh dill
- salt and freshly ground black pepper
- 1 tbsp Greek-style yoghurt
- 1 tbsp double cream
- 1 tbsp wholegrain mustard
- 1 tbsp clear honey
- ½ lemon, finely grated zest only
- 1 tbsp olive oil
- salt and freshly ground black pepper
- handful fresh herbs, such as dill, chives, flatleaf parsley and basil
- ½ tsp balsamic vinegar
- 1 tsp olive oil
- salt and freshly ground black pepper
- For the röstis, heat a heavy-based frying pan.
- Place the grated potato into a bowl and season well with salt and freshly ground black pepper. Divide into four portions.
- Place the oil and butter into the heated frying pan, then add the potato patties. Cook for 3-4 minutes on each side, pressing them down firmly with a fish slice, until cooked through and golden-brown.
- Meanwhile, for the prawns, heat another frying pan. Add the olive oil and tip in the prawns. Fry over a medium heat for about a minute, until the prawns have turned pink and are cooked though.
- Squeeze over the lime juice and sprinkle over the dill. Season, to taste, with salt and freshly ground black pepper and stir well.
- For the mustard soured cream, place the yoghurt in a small bowl with the cream, mustard, honey, lemon zest and olive oil. Season, to taste, with salt and freshly ground black pepper and stir well.
- For the herb salad, place the herbs into a bowl and drizzle over the vinegar and oil. Season, to taste, with salt and freshly ground black pepper and stir to coat the leaves.
- To serve, place one of the potato röstis onto a warmed plate and spoon some of the prawns on top. Drizzle over a little of the mustard soured cream. Repeat these layers until all of the ingredients have been used up. Garnish with the dressed herb salad and serve at once.