Potato rosti with smoked salmon
Potato rosti with smoked salmon combines crispy, grated potatoes with the rich flavor of smoked salmon. This simple dish is perfect for breakfast, brunch, or as an elegant appetizer.
Cook time 20 min
Prep time 20 min
Ingredients:
3 potatoes1 egg
2 tbsp all-purpose white wheat flour
1 tbsp butter
salt & pepper to taste
1 tbsp olive oil
Potato rosti with smoked salmon is a delightful and comforting dish that combines the crispy texture of potatoes with the rich, savory flavor of smoked salmon. Perfect for breakfast, brunch, or as an elegant appetizer, this recipe is simple yet impressive. Let's get started!
Instructions:
- Wash and peel the potatoes.
- Grate the potatoes using a coarse grater.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This will help the rosti become crispy.
- Transfer the grated potatoes to a large bowl.
- Add the egg, flour, salt, and pepper. Mix everything together until well combined.
- Heat the olive oil and butter together in a large non-stick skillet over medium-high heat.
- Once the butter is melted and the pan is hot, take a handful of the potato mixture and press it gently between your hands to form a rough patty, then place it in the skillet. Repeat with the remaining mixture, working in batches if necessary to avoid crowding the pan.
5. Frying
- Fry the rostis for about 5-7 minutes on each side, or until golden brown and crispy.
- Carefully flip each rosti using a spatula and fry the other side for another 5-7 minutes.
6. Serving
- Once cooked, transfer the rostis to a plate lined with paper towels to drain any excess oil.
- Serve the hot potato rostis topped with slices of smoked salmon. Optionally, you can garnish with a dollop of sour cream, dill, lemon wedges, or capers.
- Enjoy your delicious Potato Rosti with Smoked Salmon immediately for the best taste and texture.
You've now crafted a delicious potato rosti topped with smoked salmon, a dish that's sure to impress your taste buds and guests alike. Enjoy your culinary creation and feel free to experiment with additional toppings or sides to suit your preferences.
Potato rosti with smoked salmon FAQ:
Cook the potato rosti for about 5-7 minutes on each side. They should be golden brown and crispy when done.
Store leftover potato rosti in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again.
Yes, you can use different types of potatoes, but starchy potatoes like Russets or Yukon Golds are recommended for the best texture and crispy results.
For a vegan version or if you're out of eggs, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a binder.
Serve the potato rosti topped with smoked salmon, and consider adding a dollop of sour cream, fresh dill, lemon wedges, or capers for extra flavor.
Cooking Tips:
- Use starchy potatoes such as Russet for a crispier rosti.
- Grate the potatoes just before cooking to prevent them from browning.
- Squeeze out as much moisture as possible from the grated potatoes to ensure the rosti is crispy.
- Cook the rosti over medium heat to ensure even cooking and avoid burning.
- You can make smaller rosti if serving as an appetizer or larger ones for a more substantial meal.
- Garnish with fresh herbs like dill or chives for added flavor and presentation.
Nutrition Facts
2 ServingsCalories 380kcal
Protein 11g
Carbohydrates 66g
Fiber 7g
Sugar 2.59g
Fat 16g
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