Made from grated potatoes, this homemade smoked salmon and potato rosti is cooked until golden and crispy, then topped with a herby crème fraîche whip, smoked salmon, cucumber and pickled red onion. An absolute feast for the eyes and stomach!
Smoked salmon lovers unite, this is the recipe for you! My Smoked Salmon Potato Rosti. If the pictures alone aren't enough to convince you, let me paint a tasty picture. A golden, crispy potato rosti - pan fried on the stove top then finished in the oven to ensure maximum crispiness. A tangy and herby whip made from crème fraîche, capers, chives, and lemon, then salty smoked salmon, fresh cucumber and slightly sweet pickled red onion.
This impressive recipe would be appropriate for any shared meal, party or even Christmas Day. For some other great sharing food, why not try my Pork and Ginger Dumplings, or my Chicken and Courgette Dippers? Both are easy to prepare, cook and pass around.
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Ingredient notes:
- Potatoes: It's important to use a roasting potato in this recipe to get the potato to cook through. Agrias worked really well.
- Smoked Salmon: Any type of cold or hot smoked salmon could be used in this recipe.
- Crème fraîche: Crème fraîche could be substituted for cream cheese or a mixture of cream cheese and sour cream.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Pickled Red Onion: In a small bowl, combine the sugar, and red wine vinegar. Stir until the sugar has dissolved then add the sliced red onion. Stir well and set aside to pickle while preparing the rosti.
Potato Rosti: Grate the potatoes. Place in a clean tea towel and squeeze out as much liquid as possible. Place the grated potatoes in a bowl and mix with melted butter. Season well with salt and pepper.
Preheat the oven to 210°C fan grill. Heat olive oil in a large, ovenproof frying pan over medium heat. Add the grated potato mixture and spread it out evenly across the pan, pressing down to compact. Cook for 10 minutes over medium heat.
Transfer the pan to the oven and place on a rack in the centre of the oven (not too close to the grill). Grill for 20 minutes until golden and cooked through. Let the rosti sit for 10 minutes in the pan before inverting onto a plate and transferring to a serving dish or board.
Creme fraiche whip: In a small bowl, mix the crème fraîche with the chopped capers, chives, lemon zest, and lemon juice. Whip together until smooth. Season to taste and place in the fridge until ready to use.
To Assemble: Top the cooked rosti with dollops of the crème fraîche mixture. I used a piping bag to do this, but you could use a snap lock bag with the corner cut off. You could also dollop it on with a spoon or simple spread the mixture on top.
Roll up the smoked salmon slices and place between the crème fraîche mixture. Roll up the cucumber and fill in the gaps until most of the rosti is covered.
Garnish with the pickled red onions, extra chives and a crack of black pepper.
For another amazing seafood started, why not give our Crispy Panko Fish Bites a try? Serve them with the homemade tartare sauce.
Recipe FAQs:
Cooking the rosti on the stove top ensures the bottom of the rosti is cooked through, and cooking it in the oven ensure the top becomes golden and crispy.
Potato rosti is so versatile! You could also serve it with a combination of sour cream, caramelised onions, balsamic tomatoes, fried eggs, hollandaise sauce or bacon.
Storage:
The crème fraîche could be made ahead of time and kept in the refrigerator until ready to assemble.
This rosti is best served and eaten immediately. If you have leftovers, you can place them in an airtight container in the fridge. This recipe is not suitable for freezing.
Top tips:
Try and squeeze as much water as possible from the potatoes; this will ensure they cook well and go nice and crispy.
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Smoked Salmon Potato Rosti
A homemade rosti made from grated potatoes, topped with a tangy crème fraîche spread, smoked salmon, cucumber and pickled onion.
Ingredients
Pickled Red Onion
- ¼ cup red wine vinegar
- ¼ cup sugar
- ½ red onion, finely sliced
Rosti
- 1kg Agria potatoes, peeled
- 50g butter, melted
- 1 tsp olive oil (for frying)
Topping
- 250g crème fraîche
- 2 Tbsp drained capers, chopped
- 2 Tbsp fresh chives, finely chopped
- ½ lemon, zest and juice
- 180g smoked salmon, sliced
- ½ cucumber, cut into ribbons
Instructions
- Pickled Red Onion: In a small bowl, combine the sugar, and red wine vinegar. Stir until the sugar has dissolved then add the sliced red onion. Stir well and set aside to pickle while preparing the rosti.
- Potato Rosti: Grate the potatoes. Place in a clean tea towel and squeeze out as much liquid as possible.
- Place the grated potatoes in a bowl and mix with melted butter. Season well with salt and pepper.
- Preheat the oven to 210°C fan grill.
- Heat olive oil in a large, ovenproof frying pan over medium heat. Add the grated potato mixture and spread it out evenly across the pan, pressing down to compact.
- Cook for 10 minutes over medium heat.
- Transfer the pan to the oven and place on a rack in the centre of the oven (not too close to the grill). Grill for 20 minutes until golden and cooked through.
- Let the rosti sit for 10 minutes in the pan before inverting onto a plate and transferring to a serving dish or board.
- Creme fraiche whip: In a small bowl, mix the crème fraîche with the chopped capers, chives, lemon zest, and lemon juice. Whip together until smooth. Season to taste and place in the fridge until ready to use.
- To Assemble: Top the cooked rosti with dollops of the crème fraîche mixture. Roll up the smoked salmon slices and place between the crème fraîche mixture. Roll up the cucumber and fill in the gaps until most of the rosti is covered. Garnish with the pickled red onions, extra chives and a crack of black pepper.
Notes
- Try and squeeze as much water as possible from the potatoes; this will ensure they cook well and go nice and crispy.
- It’s important to use a roasting potato in this recipe to get the potato to cook through. Agrias worked really well.
- If you can get your hands on fresh dill it would be a great addition to the crème fraîche mixture.
- You can prepare the red onions and crème fraîche whip ahead of time.
- Crème fraîche could be substituted for cream cheese or a mixture of cream cheese and sour cream.
- I used a piping bag to dollop crème fraîche whip the this, but you could use a snap lock bag with the corner cut off. You could also dollop it on with a spoon or simple spread the mixture on top.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 58mgSodium: 622mgCarbohydrates: 39gFiber: 3gSugar: 13gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty says
Looks amazing! Must make this
Nick says
would it not be better to pickle the red onion a day before? looks delicious FYI
VJ cooks says
You can if you want to. They still taste great as per the recipe 🙂