Description
This delightful smoked salmon rosti recipe combines crispy, golden-baked potato rosti with creamy dill and lemon crème fraîche, capers, and delicate smoked salmon. Perfect for a sophisticated breakfast or light dinner, this dish balances smoky, tangy, and fresh flavors with a satisfying crispy texture.
Ingredients
Potato Rosti
- 2 Maris Piper potatoes (about 400g), unpeeled
- 1 tbsp olive oil
- 3 tbsp capers, roughly chopped
- 1 heaped tbsp Dijon mustard
- Salt and black pepper, to taste
Dill Crème Fraîche
- 3 tbsp crème fraîche
- A handful of dill, chopped, plus a few fronds to serve
- ½ lemon, zested then cut into wedges to serve
Toppings
- 1 x 100g pack smoked salmon
Instructions
- Boil the Potatoes: Place the unpeeled Maris Piper potatoes into a pan of boiling salted water and cook for 10 minutes. Drain and let them cool until they can be handled safely.
- Preheat the Oven and Prepare Tray: Heat the oven to 220°C (fan 200°C, gas mark 7). Line a flat baking tray with baking paper and brush it with half of the olive oil.
- Grate and Mix: Coarsely grate the cooled potatoes, skin and all, into a bowl. Add the roughly chopped capers and Dijon mustard, then season generously with salt and black pepper. Mix everything together evenly.
- Shape and Bake the Rosti: Tip the potato mixture onto the center of the prepared baking tray and shape it into a rosti about 20cm in diameter. Brush the top with the remaining olive oil. Bake in the oven for 40 to 45 minutes until the rosti is deep golden brown and cooked through.
- Prepare the Dill Crème Fraîche: While the rosti bakes, mix the crème fraîche with chopped dill and lemon zest until well combined.
- Serve: Once cooked, peel the baking paper off the rosti and carefully cut it into wedges. Serve the wedges topped with smoked salmon, a good grind of black pepper, spoonfuls of the dill crème fraîche, a few extra dill fronds, and lemon wedges for squeezing over.
Notes
- Maris Piper potatoes are ideal for this recipe due to their fluffy texture, but any waxy potato can work.
- The capers add a tangy burst that complements the smoked salmon beautifully.
- Take care when peeling the baking paper off the rosti to keep it intact.
- For a stronger lemon flavor, squeeze lemon juice over the finished dish just before serving.
- This dish is best enjoyed fresh but can be reheated gently in the oven if necessary.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: European