Purple potato röstis with smoked salmon and goat's cheese

For the whipped goat’s cheese, place the goat’s cheese and olive oil in a blender and whizz until light and smooth. Season with salt and black pepper.
Wrap the grated Violetta potato in a clean tea towel and squeeze very well, removing as much liquid as possible.
Place the grated potato into a large mixing bowl and add the egg, flour, baking powder and chopped onion. Season generously, then stir to combine.
Melt a knob of butter in a heavy-based frying pan over a medium heat. Add around one-eighth of the mixture and flatten into a ½cm-thick round.
Cook for 4-5 minutes per side or until golden brown. Drain on kitchen paper and keep warm in a low oven while you repeat with the remaining mixture, forming eight rösti pancakes in total.
Stack the röstis with slices of smoked salmon, dollops of the whipped goat’s cheese and a sprinkling of chives. Serve with lemon wedges, for squeezing over.

Purple potato röstis with smoked salmon and goat’s cheese