Skillet Rosti with Smoked Salmon and Chive Sour Cream

I have a great cast iron skillet and use it almost every day.  It is perfect for this particular recipe.  If you have never used cast iron I highly recommend it.  I took a little time getting used to it because it takes longer to heat and retains heat longer than my old skillet.  This recipe is from Food and Drink Holiday 2015

1/2 cup melted unsalted butter, divided
1 tbsp vegetable oil
3 russet potatoes, peeled, grated and squeezed dry in clean towel
2 tbsp flour
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp snipped chives plus more for garnish
1 cup sour cream
Generous 275 g smoked salmon or smoked trout

• Add 1 tbsp melted butter and 1 tbsp vegetable oil to 8 inch skillet and heat over medium heat.

• Add grated potatoes to a large bowl and toss with remaining melted butter, flour, salt and pepper.  Toss until well combined.

• Tip mixture into hot pan and press down firmly with hand or spatula to help it form a solid cake.  Cook over medium heat for 5 to 6 minutes or until it is golden brown underneath (you can check the colour by gently lifting up the edge of the rosti with a spatula, but don’t do this too early as the rosti may come apart).  When nicely browned on the bottom, loosen rosti from the pan with spatula and slide it onto a plate (remember the skillet handle will be hot).  Place another plate on top and holding both plates together, flip them over.  Carefully slide browned side up rosti back into the skillet and continue cooking for 6 to 7 minutes more, or until golden brown on bottom and cooked through.  Remove from heat and slide rosti onto a serving plate.
• Stir chives into sour cream. 

•  Top warm rosti with curls of smoked salmon and dollops of chive sour cream, plus more chives for garnish if you please.