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.
Ingredients
Scale
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)
Instructions
- 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.
- Peel the potatoes: Using a dishcloth to hold the potatoes, carefully peel off the skin with a butter knife for better control and safety.
- Grate the potatoes: Using a cheese grater, finely grate the peeled potatoes into a mixing bowl.
- Mix ingredients: Add the melted butter, salt, and pepper to the grated potatoes and combine thoroughly to season and bind slightly.
- 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.
- 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.
- 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.
- Remove from pan: Once cooked, transfer the rösti to a plate lined with paper towels to drain any excess oil.
- 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
