Smoked Salmon Potato Rosti Recipe

Prepare and shred potatoes

Peel the russet potatoes and grate them on the coarse side of a box grater. Place the shredded potatoes in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much moisture as possible. This step is critical for crispy rostis.

Prepare onion and mix

Peel and finely grate the yellow onion. Transfer the squeezed potatoes to a large bowl, add the grated onion, egg, flour, salt and black pepper. Toss thoroughly to combine; the mixture should hold together when pressed. If too wet, add an additional 1 teaspoon flour.

Cook rostis

Heat 1 tablespoon neutral oil and 1/2 tablespoon butter in a large nonstick skillet over medium heat. For each rosti, scoop about 1/2 cup (approx. 110 g) potato mixture and shape into a flat patty about 8 cm (3") across and 1–1.5 cm thick. Place patties into the hot pan without crowding (cook in batches if needed). Cook 4–5 minutes until the underside is golden and crisp. Add remaining oil/butter as needed. Flip carefully with a spatula and cook 3–4 minutes more until cooked through and crisp on both sides. Transfer finished rostis to a warm oven (90–100°C) or a plate lined with paper towel while finishing remaining patties.

Prepare salsa

Halve and pit the avocado. Dice the avocado into roughly 1 cm pieces. Quarter and then finely chop the cherry tomatoes. Finely mince the red onion. In a bowl, combine avocado, tomatoes, red onion and chopped cilantro. Add lime juice, olive oil, salt and black pepper. Gently toss to combine, tasting and adjusting seasoning. Keep chilled until ready to serve.

Warm smoked salmon gently (optional)

Smoked salmon is typically served cold; if you prefer slightly warm, briefly tuck slices into the warm oven for 1–2 minutes just before serving. Otherwise serve at room temperature.

Plate

Place one potato rosti on each plate. Spread 1 tablespoon crème fraîche on each rosti. Top with 40 g (about 2–3 slices) smoked salmon, then spoon 2–3 tablespoons of the avocado & tomato salsa on the side or on top. Garnish with a few sprigs of fresh dill, a squeeze of lemon and microgreens or baby arugula if using. Serve immediately so rostis remain crisp.