Best 6 Potato Rosti With A Smoked Salmon Rose Recipes

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Discover the delightful flavors and textures of potato rosti with a smoked salmon rose. This culinary creation combines the crispy, golden-brown exterior of potato rosti with the delicate, smoky taste of smoked salmon. Elevate your breakfast, brunch, or lunch with this innovative dish that offers a harmonious balance of flavors and textures.

Here are our top 6 tried and tested recipes!

SMOKED SALMON POTATO ROSTI STACK



Smoked Salmon Potato Rosti Stack image

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

Provided by Nagi | RecipeTin Eats

Categories     Breakfast

Time 20m

Number Of Ingredients 8

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))

Steps:

  • 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.

Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG



Swiss Rosti With Smoked Salmon and Poached Egg image

In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.

Provided by David Tanis

Categories     breakfast, brunch, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds yellow-fleshed potatoes, parboiled, peeled and chilled
Salt and pepper
2 tablespoons clarified butter, duck fat or vegetable oil, plus more as needed
4 to 6 eggs, at room temperature
6 slices smoked salmon (about 8 ounces)
1 cup crème fraîche or sour cream
Snipped chives, for garnish
Watercress, for garnish

Steps:

  • Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
  • Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
  • Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
  • Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
  • Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
  • Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
  • Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS



Rosti Potatoes With Smoked Salmon and Scrambled Eggs image

In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!

Provided by MarieRynr

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 large idaho potatoes
salt & freshly ground black pepper
1/2 cup clarified butter
12 eggs
3 tablespoons creme fraiche
salt & freshly ground black pepper
12 slices smoked salmon
2 tablespoons creme fraiche
2 teaspoons capers
2 teaspoons finely diced red onions
2 teaspoons finely chopped chives
2 teaspoons chopped fresh dill

Steps:

  • To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
  • Using the large hole of a box grater, shred the potatoes.
  • Season the shredded potatoes with salt and pepper and form them into 6 cakes.
  • In a large skillet; heat half the butter over medium heat.
  • Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
  • Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
  • To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
  • Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
  • To serve and garnish; place one warm rosti potato in the center of each warmed plate.
  • Form two slices od salmon into circular ribbons on top of each rosti.
  • Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
  • Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

Nutrition Facts : Calories 421.3, Fat 30, SaturatedFat 15.7, Cholesterol 480.8, Sodium 182.3, Carbohydrate 22.8, Fiber 2.8, Sugar 1.8, Protein 15.5

CRISPY POTATO ROSTI



Crispy Potato Rosti image

Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.

Provided by Nagi

Categories     Sides

Number Of Ingredients 5

1kg/ 2 lb potatoes (skin on weight) ( - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1))
3/4 tsp salt (, kosher/cooking salt (or 1/2 tsp table salt))
1/2 tsp finely ground black pepper
15g/ 1 tbsp clarified butter / ghee or normal butter (, melted (Note 2))
60g/ 4 tbsp clarified butter / ghee (, separated (sub half butter, half vegetable oil) (Note 2))

Steps:

  • Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
  • Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
  • Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
  • Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
  • Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
  • Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
  • TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
  • Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
  • Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
  • Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
  • Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
  • Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

POTATO AND SMOKED SALMON KUGEL



Potato and Smoked Salmon Kugel image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

1 cup chicken fat
1 onion, sliced
4 russet potatoes, peeled, grated, and liquid squeezed out
1 bunch dill, chopped
Salt
1 pound sliced smoked salmon

Steps:

  • Preheat oven to 350 degrees F.
  • Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool.
  • In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top.
  • Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve.

POTATO ROSTI WITH A SMOKED SALMON ROSE



Potato Rosti with a Smoked Salmon Rose image

This is a lovely way to enjoy smoked salmon without the bagel. The crispy potato pancake is perfect for a special brunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

8 ounces thinly sliced smoked salmon, cut lengthwise into 1/2-inch-thick slices
3 large russet potatoes (1 3/4 pounds)
1/3 cup ghee or vegetable oil
1/4 cup sliced fresh chives
Creme fraiche, lemon wedges, capers and diced red onion, for serving

Steps:

  • Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate.
  • Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl.
  • Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes.
  • Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side.

Tips:

  • Use a grater with large holes to create coarse potato shreds. This will help the rosti stay crispy.
  • Squeeze as much liquid as possible out of the potatoes before cooking. This will help prevent the rosti from becoming soggy.
  • Use a nonstick skillet to cook the rosti. This will help prevent it from sticking to the pan.
  • Cook the rosti over medium heat. This will help it cook evenly without burning.
  • Flip the rosti once during cooking. This will help it cook evenly on both sides.
  • Serve the rosti immediately with your favorite toppings. Some popular toppings include smoked salmon, sour cream, and chives.

Conclusion:

Potato rosti is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make perfect potato rosti every time.

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