Smoked Salmon Potato Rosti Stack
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
368 kcal
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Course
Breakfast
Smoked Salmon Potato Rosti Stack
Description
In this recipe, starchy potatoes are cooked briefly then peeled and grated, preserving a raw inside to create texture. Mixed with butter, salt, and pepper, the mixture is shaped into small, flat rounds and pan-fried in olive oil to develop a browned exterior and soft interior. These potato rostis become the base of the stack.
The dish is assembled by stacking three golden rostis per serving, topped with smoked salmon slices and a dollop of sour cream. Dill is added optionally for a fresh herbal note that complements the smoky character of the salmon. The contrast between the crispy edges of the rostis and the silky fish provides a pleasant mouthfeel.
This stack works well as brunch or light lunch, bringing together familiar ingredients with an elegant presentation. It balances starch, fat, and protein in every bite.
Choosing the right starchy potato variety is key for the texture. The rostis can be prepared ahead and reheated in a hot oven to restore crispness. Using a butter knife helps peel the hot potatoes safely after par-cooking.
Ingredients
- 1 lb / 500 g potato 2 large or 3 medium) (see note 1 for potato type
- 1 tbsp butter melted
- 1 tbsp olive oil
- 1/4 tsp salt
- black pepper
- 3 oz / 100g smoked salmon
- 2 tbsp sour cream
- dill optional, to garnish
Instructions
- Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
- Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
- Use a cheese grater and grate the potato.
- Add butter, salt and pepper and mix to combine.
- Heat olive oil in a large fry pan over medium high heat.
- Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
- Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
- Remove from fry pan.
- To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.
Notes
- Use starchy potato varieties like Russet, King Edwards, or Sebago for optimal fluffy inside and crispy outside texture.
- To peel hot potatoes safely after cooking, hold with a dishcloth and use a butter knife to remove the skin.
- Potato rostis can be made a day ahead and refrigerated; reheat in a hot oven at 200°C (390°F) for 15 minutes to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 327g | |
| Calories | 368cal | 18% |
| Carbohydrates | 39.8g | 13% |
| Protein | 13.8g | 28% |
| Fat | 17.7g | 27% |
| Saturated Fat | 6.7g | 34% |
| Cholesterol | 32mg | 11% |
| Sodium | 1353mg | 56% |
| Potassium | 1125mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 2.9g | 6% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 67.7mg | 75% |
| Calcium | 40mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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