Potato Rosti with Smoked Salmon
Ingredients
- 3 medium red Delight potatoes, peeled and coarsely grated
- 1 egg, lightly whisked
- 2 tablespoons plain flour
- 20g butter, melted
- Salt and pepper
- 1 tablespoon olive oil
- Sour cream, to serve
- Smoked salmon, sliced, to serve
- Fresh dill, chopped, to serve
Instructions
Drain the Potatoes: Place the peeled and grated potato in a colander and squeeze out as much moisture as possible.
Mix the Rosti Batter: Transfer the drained potato to a large bowl. Add the egg, flour, and melted butter. Season with salt and pepper and mix until combined.
Cook the Rosti: Heat the olive oil in a frying pan over medium-high heat. Add heaped tablespoonfuls of the potato mixture and flatten slightly with an egg lifter or spatula. Cook for 1-2 minutes on each side, or until crisp and golden.
Drain and Repeat: Transfer the cooked rosti to paper towels to drain. Repeat with the remaining potato mixture and allow the rosti to cool slightly.
Top and Serve: Top each rosti with a dollop of sour cream, sliced smoked salmon, chopped fresh dill, and cracked black pepper.
Crisp Brunch Bites
These little potato rosti are simple but feel special once they are topped with sour cream, smoked salmon, and dill. The base is crisp and golden, the sour cream adds cool richness, and the smoked salmon brings enough salt and silkiness to make each bite feel complete.
The most important step is squeezing moisture from the grated potato. Drier potatoes brown better, hold together more easily, and give you a rosti that is crisp rather than soft.
Serving Ideas
Serve these as a brunch appetizer, a holiday starter, or part of a grazing board. They pair well with cucumber slices, pickled onions, capers, lemon wedges, soft scrambled eggs, or a simple green salad.
For a more substantial brunch plate, serve a few rosti per person with extra smoked salmon, sliced avocado, and a poached egg. A glass of sparkling wine or strong coffee would not be out of place here.
Variations
Swap sour cream for creme fraiche, Greek yogurt, or whipped cream cheese. Add lemon zest, capers, or finely chopped chives to the topping for a sharper flavor.
If you want a vegetarian version, skip the smoked salmon and top the rosti with herbed sour cream, roasted mushrooms, caramelized onions, or goat cheese.
Make-Ahead Tips
The rosti are best shortly after cooking, but you can cook them a little ahead and re-crisp them in a hot oven or air fryer before topping. Wait to add the sour cream and smoked salmon until just before serving so the potato stays crisp.
If making a larger batch, keep cooked rosti on a wire rack in a low oven while you finish the rest. This keeps the bottoms from steaming and softening.
Nutrition Facts
- Servings Per Recipe: 20
% Daily Value
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Recipe analyzed by verywell.
