Choucroute Garni
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Potato Rösti with Pastrami
Details
- Servings: 4
- Dish: bread
Cuisine
- mediterranean
Ingredients
- 3 pounds large russet potatoes, peeled and spiralized or julienned (about 7 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 cup plus 1 teaspoon canola oil, divided
- 1/4 cup crème fraîche
- 3 ounces thinly sliced best-quality pastrami (such as Brooklyn Cured)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons fresh dill sprigs
- 1 tablespoon whole-grain mustard
- 2 long dill pickle slices, halved lengthwise
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