Smoked Salmon On Rosti Potato Recipe

Prepare potatoes

Grate the peeled russet potatoes using the large holes of a box grater. Immediately place grated potatoes in a large bowl of cold water and swish to remove excess starch.

Drain and dry

Drain the potatoes in a colander and press out as much water as possible with a clean kitchen towel or paper towels. Wrap the grated potato in the towel and squeeze firmly until mostly dry — this step ensures a crisp rösti.

Mix rösti batter

Transfer dried grated potato to a bowl. Add the egg, flour, salt and black pepper. Mix until combined; the mixture should hold together when pressed. If very wet, add 1 more tablespoon flour.

Cook rösti

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and the tablespoon of vegetable oil. When butter foams, add the potato mixture, pressing into an even 7–8 inch round about 1/2 inch thick (or divide into 4 smaller rounds for individual portions). Cook undisturbed 6–8 minutes until the bottom is deeply golden and crisp.

Flip and finish

Slide the rösti onto a large plate, add the remaining 1 tablespoon butter to the skillet and return the rösti by flipping the plate over into the pan (or invert each small cake). Cook 5–7 more minutes until the second side is golden and the center cooked through. Transfer to a wire rack or paper towel-lined plate to rest 2 minutes.

Prepare garnish and dressing: Thinly slice the red onion and toss with a squeeze of lemon to soften the bite. In a small bowl combine mixed baby greens with olive oil, sea salt and pepper; toss lightly.

Optional crème fraîche: In a separate small bowl stir together crème fraîche (or sour cream), lemon zest, lemon juice, chopped dill and 1/8 tsp salt until smooth. Taste and adjust seasoning.

Spread cream cheese: Using the back of a spoon or small spatula spread about 1 tablespoon softened cream cheese over each warm rösti (the heat will slightly melt it).

Layer smoked salmon: Arrange 2–3 ounces smoked salmon on top of each rösti, folding slices for height and texture.

Add finishing touches: Scatter 1/2 teaspoon capers and a few thin red onion slices over the salmon. Spoon a small dollop (about 1 tablespoon) of lemon-dill crème fraîche or a drizzle of lemon juice over each. Sprinkle chopped dill over top.

Serve with greens: Place the dressed baby greens alongside or on top of the rösti, garnish with extra lemon wedges. Serve immediately while rösti is warm and crisp.