Peel the potatoes, grate them coarsely and squeeze them out thoroughly in a clean tea towel. This helps the rösti brown better and turn crisp later.
Mix the grated potato with the salt, pepper and nutmeg. Toss everything briefly so the seasoning is evenly spread.
Heat the clarified butter in a frying pan, add the potato mixture, spread it out flat and press down well. Fry the rösti over a medium heat until the underside is golden brown.
Turn the rösti using a plate, add a little more clarified butter to the pan and fry the second side until crisp. Meanwhile, stir the quark with the chives, dill, lemon juice, salt and pepper until smooth.
Take the rösti out of the pan and leave to rest briefly so it holds together. Have the smoked salmon ready in pieces or slices.
To serve, arrange the hot rösti with the herb quark and smoked salmon and finish with a little dill.
Good to know
Crisp outside, soft inside – that's how rösti should be. With herb quark and smoked salmon, it becomes something down-to-earth with a touch of finesse.
Swaps
Quark → Greek yoghurt (tangier, still plenty of protein); smoked salmon → smoked trout (similar protein content, a little milder in flavour); clarified butter → ghee (good for high heat and aromatic); potatoes → waxy sweet potatoes (more beta-carotene, a little sweeter)
Allergens
Contains milk and fish; well suited to children if you go easy on the salt and smoked salmon. In pregnancy, leave out the smoked salmon or swap it for cooked salmon, as it isn't heated here.
