Smoked Salmon Potato Rosti Stack Recipe

Introduction

Smoked Salmon Potato Rosti Stacks are a delightful and elegant dish that combines crispy potato rostis with rich smoked salmon. Perfect for a brunch or light meal, these stacks are easy to prepare and make a beautiful presentation.

Ingredients

• 1 lb / 500 g potatoes (2 large or 3 medium)
• 1 tbsp melted butter
• 1 tbsp olive oil
• 1/4 tsp salt
• Freshly ground pepper, to taste
• 3 oz / 100 g smoked salmon
• 2 tbsp sour cream
• Dill, for garnish (optional)

Instructions

1. Step 1: Microwave the whole, unpeeled potatoes on high for 1 1/2 minutes, then turn and microwave for an additional 2 minutes. Alternatively, boil the potatoes for 5 minutes. The potatoes should remain uncooked in the center.
2. Step 2: Holding the potatoes with a dishcloth, carefully peel off the skin using a butter knife for ease.
3. Step 3: Grate the peeled potatoes using a cheese grater.
4. Step 4: Combine the grated potatoes with melted butter, salt, and pepper in a bowl, mixing well.
5. Step 5: Heat the olive oil in a large frying pan over medium-high heat.
6. Step 6: Scoop 1/4 cup of the potato mixture and gently pack it into the measuring cup using an egg flip. Place the formed rosti mixture into the pan and lightly press down with the egg flip to about 1 cm (1/3 inch) thickness. Repeat with remaining mixture.
7. Step 7: Cook each side until golden brown, about 1 1/2 to 2 minutes per side.
8. Step 8: Remove the cooked rostis from the pan and set aside.
9. Step 9: To serve, stack three rostis on each plate. Top with slices of smoked salmon, a dollop of sour cream, and garnish with dill if desired.

Tips & Variations

• For best results, use waxy potatoes like Yukon Gold for a crispier texture.
• Try adding finely chopped chives or spring onions to the potato mixture for extra flavor.
• If you prefer, swap sour cream with crème fraîche for a richer taste.
• Add a squeeze of lemon juice over the salmon for a fresh, zesty twist.

Storage

Store leftover rostis in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispiness. It is best to add smoked salmon and sour cream fresh when serving rather than storing with the rostis.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rostis ahead of time?

Yes, you can prepare and cook the rostis in advance, then reheat them in a skillet before serving. However, add the smoked salmon and sour cream just before serving for the freshest taste.

What type of potatoes work best for rostis?

Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well and crisp up nicely. Avoid starchy potatoes like Russets, which can fall apart more easily.

Smoked Salmon Potato Rosti Stack Recipe

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★★★★★

4.6 from 107 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Smoked Salmon Potato Rosti Stack recipe features crispy, golden rösti made from grated potatoes, pan-fried to perfection and layered with delicate smoked salmon, creamy sour cream, and fresh dill. It’s a sophisticated yet simple dish that’s perfect for brunch, lunch, or a light dinner, combining comforting potatoes with the rich flavors of smoked salmon.

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Ingredients

Scale 1x2x3x

Potato Rösti

• 1 lb (500 g) potatoes (2 large or 3 medium, preferably waxy or all-purpose potatoes)
• 1 tbsp melted butter
• 1 tbsp olive oil
• 1/4 tsp salt
• Pepper, to taste

Toppings

• 3 oz (100 g) smoked salmon
• 2 tbsp sour cream
• Dill, for garnish (optional)

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Instructions

1. Par-cook the potatoes: Microwave the whole, unpeeled potatoes on high for 1 1/2 minutes, turn them, and microwave for an additional 2 minutes, or alternatively, boil the potatoes for 5 minutes. The potatoes should remain uncooked in the center but softened slightly to make peeling easier.
2. Peel the potatoes: Using a dishcloth to hold the potatoes, carefully peel off the skin with a butter knife for better control and safety.
3. Grate the potatoes: Using a cheese grater, finely grate the peeled potatoes into a mixing bowl.
4. Mix ingredients: Add the melted butter, salt, and pepper to the grated potatoes and combine thoroughly to season and bind slightly.
5. Heat the pan: Warm the olive oil in a large frying pan over medium-high heat, ensuring it’s hot before adding the potato mixture.
6. Form the rösti: Scoop 1/4 cup of the potato mixture and lightly pack it into a measuring cup with an egg flip or spatula, then carefully transfer it to the pan, pressing down gently to form a flat disc about 1 cm thick. Repeat for the remaining mixture.
7. Cook until golden brown: Fry the rösti for about 1 1/2 to 2 minutes per side, or until each side is a deep golden brown and crisp.
8. Remove from pan: Once cooked, transfer the rösti to a plate lined with paper towels to drain any excess oil.
9. Assemble the stacks: Stack three rösti on each serving plate, top with smoked salmon slices, a dollop of sour cream, and garnish with fresh dill if desired. Serve immediately while warm and crisp.

Notes

• Use waxy or all-purpose potatoes such as Yukon Gold or Charlotte for the best texture in rösti; avoid starchy potatoes like Russets as they tend to crumble.
• Microwaving the potatoes before grating helps soften the outer layer, making peeling and grating easier while keeping the inside slightly firm for texture.
• Pressing the grated potato mixture well into the pan helps achieve a compact rösti that holds together during cooking and stacking.
• Adjust seasoning with salt and pepper to taste before cooking.
• Garnish with dill adds a fresh herbal note but can be omitted or substituted with chives or parsley.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast/Brunch
• Method: Frying
• Cuisine: European

Keywords: Smoked Salmon, Potato Rosti, Rösti, Brunch Recipe, Pan-fried Potatoes, Sour Cream, Dill garnish