Tuna Rosti

Directions

1. Using the large holes of a box grater, shred potatoes and place them in a clean tea towel. Roll up both ends and squeeze out as much moisture as possible into a small glass bowl. Let liquid sit for minutes so a thick slurry settles at the bottom of the bowl. Carefully pour off the liquid on top, reserving starch  beneath.
2. In a small mixing bowl, whisk together the creme fraiche, chives and dill until smooth.
3. Transfer grated potatoes to a mixing bowl and tuna in olive oil, salt, black pepper, nutmeg and reserved potato starch. Toss lightly until mixture will clump together when gently squeezed, but try to keep it as loose as possible to ensure a lighter rosti.
4. Preheat a medium-sized skillet over medium heat. Add ghee or clarified butter and swirl to coat the bottom of the pan. Scatter the potato–tuna mixture into the pan, being careful not to press it down.
5. Reduce heat to medium-low and cook for about 10 minutes, until bottom becomes crisp and golden and edges lift easily when checked with a spatula.
6. Using a similarly sized plate, cover the frying pan. Holding the plate firmly in place, carefully invert the pan in one motion so the rosti lands on the the plate with the cooked side facing up. Slide the rosti back into the pan and cook until the second side is crisp and golden brown, about 10 minutes more.
7. Serve rosti with a dollop of herbed creme fraiche and lemon wedges.