Description
This elegant Salmon Potato Rosti recipe combines crispy, buttery potato rosti with creamy caper and chive crème fraîche, topped with delicate smoked salmon, fresh cucumber ribbons, and tangy pickled red onions. Perfect as a sophisticated appetizer or light meal, it offers a delightful mix of textures and flavors with simple, wholesome ingredients.
Ingredients
Pickled Red Onion
- ¼ cup red wine vinegar
- ¼ cup sugar
- ½ red onion, finely sliced
Potato Rosti
- 1kg Agria potatoes, peeled
- 50g butter, melted
- 1 tsp olive oil (for frying)
- Salt and freshly ground black pepper, to taste
Crème Fraîche Mixture
- 250g crème fraîche
- 2 Tbsp drained capers, chopped
- 2 Tbsp fresh chives, finely chopped, plus extra for garnish
- ½ lemon, zest and juice
Toppings
- 180g smoked salmon, sliced
- ½ cucumber, cut into ribbons
- Pickled red onions (from above)
Instructions
- Prepare Pickled Red Onion: In a small bowl, combine the sugar and red wine vinegar. Stir until the sugar dissolves completely, then add the sliced red onion. Mix well and set aside to pickle while preparing the rosti, allowing the flavors to develop.
- Grate and Drain Potatoes: Grate the peeled Agria potatoes using a coarse grater. Place the grated potatoes in a clean tea towel and squeeze firmly to remove as much liquid as possible, ensuring a crisp rosti.
- Mix Potatoes with Butter and Season: Transfer the drained grated potatoes into a bowl. Pour in the melted butter and mix to coat evenly. Season generously with salt and freshly ground black pepper to enhance the flavor.
- Preheat Oven and Pan Preparation: Preheat your oven to 210°C (fan grill setting). Heat the olive oil in a large, ovenproof frying pan over medium heat to prepare for frying the potato mixture.
- Cook Potato Rosti on Stovetop: Add the potato mixture to the preheated pan and spread it out evenly, pressing down firmly to compact the mixture into a uniform layer. Cook for 10 minutes over medium heat until the bottom forms a golden crust.
- Finish Cooking Under Oven Grill: Transfer the frying pan to the center rack of the preheated oven. Grill the rosti for 20 minutes until it is golden brown on top and cooked thoroughly through.
- Rest and Invert Rosti: Remove the pan from the oven and let the rosti sit undisturbed for 10 minutes. This resting time helps it to firm up. Then carefully invert the rosti onto a serving plate or board.
- Prepare Crème Fraîche Mixture: In a small bowl, combine crème fraîche with chopped capers, chives, lemon zest, and lemon juice. Whip gently until smooth and well blended. Season with salt and pepper to taste. Refrigerate until ready to use.
- Assemble the Dish: Dollop the crème fraîche mixture evenly over the surface of the rosti. Roll up smoked salmon slices and arrange them between the dollops. Roll cucumber ribbons and fill the gaps to decorate the dish beautifully. Garnish with pickled red onions, extra fresh chives, and a crack of black pepper for a finishing touch.
Notes
- For best crispiness, ensure to squeeze out as much moisture as possible from the grated potatoes.
- This recipe uses Agria potatoes for their ideal starch content, but other starchy potatoes can be substituted.
- If a large ovenproof frying pan is not available, transfer the cooked rosti carefully to an oven-safe dish or tray for grilling.
- Pickled red onions can be made a day ahead to enhance flavor.
- Serve immediately after assembly for optimal texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: European