Ingredients

• 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

Directions

• 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.