Smoked Salmon Potato Rosti Stack Recipe

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A stack of crispy potato rosti / hash browns, topped with smoked salmon and a dollop of bitter cream. This Smoked Salmon Potato Rosti Stack is one thing a bit of indulgent you may make for breakfast whenever you need to impress or deal with your self! And you may simply make this for a crowd as a result of you may make the rosti the day earlier than. Then simply pop them in a extremely sizzling oven to reheat and crisp up.

Smoked Salmon Potato Rosti Stack with a rocket salad and lemon wedges on the side

Smoked Salmon Potato Rosti Stacks

I’ve typically written about my love of potatoes. Pondering again over my 30-something years, I’m positive I’ve by no means come throughout a potato dish that I haven’t liked. From french fries to potato bakes, latkes to potato desserts, hasselbacks, potato skins, mashed, salad, soups – you identify it, I find it irresistible.

“Surprisingly, these are solely 370 energy a serving!”

And whether or not you recognize these as potato rostis or hash browns, these are my absolute favorite. Golden crunchy on the skin, moist and fluffy on the within. Salty and greasy. Whoever invented the rosti/hashbrown deserves a Nobel Prize!

Overhead photo of Smoked Salmon Potato Rosti Stack with a rocket salad on the side.

I contemplate this a little bit of a deal with as a result of whereas there are all the time potatoes in my family, smoked salmon actually isn’t on my weekly procuring listing! You don’t want very a lot, simply 100g/3 oz for two servings.

I serve this with a dollop of bitter cream but it surely may also be served with creme fraiche. Or perhaps a dollop of thick Greek yoghurt, or cream cheese with some lemon juice combined in. You simply need one thing creamy that has a contact of chunk to it so it cuts by way of the richness of the rosti and smoked salmon.

And lastly, I’ve to say that I used to be actually stunned once I ran the vitamin evaluation and it got here out at solely 370 energy a serving. I checked and rechecked portions and the energy contributed by every ingredient and it appears proper.

So it’s not a complete calorie blow out. Woo hoo! I’ll undoubtedly be making this extra typically now!


Extra smoked salmon recipes

  • Smoked Salmon Dip – the dip model of the smoked salmon unfold

  • Salmon Quiche

  • Smoked Salmon Appetizer Bites

  • Smoked Salmon and Egg Breakfast Mille-feuille

 

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Smoked Salmon Potato Rosti Stack Recipe

Smoked Salmon Potato Rosti Stack Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 368 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb / 500 g potatoes (2 large or 3 medium) (see note 1 for potato type)
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pepper
  • 3 oz / 100g Smoked salmon
  • 2 tbsp sour cream
  • Dill to garnish (optional)

Instructions

  1. 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.
  2. Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
  3. Use a cheese grater and grate the potato.
  4. Add butter, salt and pepper and mix to combine.
  5. Heat olive oil in a large fry pan over medium high heat.
  6. 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.
  7. Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
  8. Remove from fry pan.
  9. To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Notes

1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. The potato rosti can be made the day before. Store it in the refrigerator. To reheat, place in a hot oven (200C/390F) for 15 minutes or until dark golden brown and crispy.
3. Nutrition per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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