Sea lettuce, clam, potato and oyster rosti’s
This dish makes a lovely and hearty forager's lunch or a more sophisticated evening meal. Perfect with a dram of Bowmore 12 Years Old.
- 750g large white potatoes, peeled and coarsely grated
- 1 onion, finely sliced
- 400g or so of clams steamed open and picked from their shells
- 4 - 6 oysters, shucked and roughly chopped without their brine
- 100g of sea lettuce, washed and boiled for 1 to 2 hours
- Salt and freshly ground black pepper
- 3 tbsp olive oil
Squeeze as much liquid from the grated potato with your hands then dry it with a clean tea towel - it's important to remove as much moisture as possible.
Thoroughly mix with the onion, clams, oysters and finely chopped sea lettuce, season with salt and pepper.
Heat the olive oil in a large, frying pan - it's important to use a good non-stick frying pan.
Add the grated potato and shellfish mixture; flatten the surface with a spatula, making sure it is level and all of a consistent thickness.
Cook over a medium-low heat for about 10 - 12 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon.
Turn the rosti carefully and cook the other side for a further 10 minutes.
Slide the rosti out the pan on to a board and serve.
The splendid seaweed "dulse" is excellent in this recipe to replace the sea lettuce, as is gutweed.