Smoked salmon potato is the kind of dish that instantly feels luxurious, yet comes together with surprising simplicity. Whether you’re hosting brunch or craving something elegant without the fuss, this recipe delivers crisp, golden potatoes paired with silky smoked salmon in every bite. With minimal ingredients and maximum flavor, it’s the perfect way to elevate an everyday ingredient into something truly memorable.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & fuss-free: Made with only a handful of pantry staples, this dish comes together fast—perfect for breakfast, brunch, or a light lunch.
- Unbelievable texture contrast: The crispy potato base paired with creamy sour cream and buttery smoked salmon takes every bite to a new level.
- Impressive yet easy: It looks gourmet, but the method is simple enough for beginners.
- Versatile & customizable: Great for adding herbs, spices, or toppings to suit any occasion.
What sets this version apart is the perfectly crisped potato rosti—lightly seasoned and cooked just right—creating a flawless foundation for the rich, smoky salmon.
Ingredients Needed
For the Potato Rosti Base
- 1 lb / 500 g potatoes (2 large or 3 medium; firm, starchy potatoes work best)
- 1 tbsp melted butter (adds richness and helps browning)
- 1 tbsp olive oil (for pan-frying)
- 1/4 tsp salt
- Freshly ground black pepper, to taste
For the Topping
- 3 oz / 100 g smoked salmon, sliced
- 2 tbsp sour cream, cold
- Fresh dill, optional but highly recommended for freshness
How to Make Smoked Salmon Potato
Step 1 — Par-Cook the Potatoes
Microwave whole, unpeeled potatoes for 1 1/2 minutes, flip, then cook for another 2 minutes.
Alternatively: Boil them for about 5 minutes.
They should remain firm and undercooked in the center—this helps the rosti hold shape while staying crisp.
Step 2 — Peel and Grate
Hold the warm potatoes with a dish towel and gently remove the skin (a butter knife helps lift the edges easily).
Grate using the large holes of a cheese grater.
Tip: Grating while still warm improves texture and allows the butter to blend evenly later.
Step 3 — Season the Mixture
Add melted butter, salt, and pepper to the grated potatoes.
Mix lightly with a fork to keep the shreds fluffy, not mashed.
Step 4 — Shape the Rosti
Heat the olive oil in a large frying pan over medium-high heat.
Scoop 1/4 cup of the potato mixture, press gently in the measuring cup to form a loose puck, then place it in the pan.
Lightly flatten with a spatula to about 1 cm (1/3”) thick.
H3. Step 5 — Pan-Fry Until Golden
Cook each rosti for 1 1/2–2 minutes per side, or until crisp and golden.
Avoid flipping too early—wait until the edges look slightly browned.
H3. Step 6 — Assemble and Serve
Stack three rostis on each serving plate.
Top with slices of smoked salmon, a spoonful of sour cream, and a sprig of dill.
Serve immediately for maximum crispiness.
Serving and Storage Tips
- Serving Ideas:
- Add a squeeze of lemon for brightness.
- Serve alongside poached eggs for a full brunch plate.
- Pair with capers or pickled onions for extra tang.
- Storage:
- Store leftover rostis (without toppings) in an airtight container for up to 3 days.
- Reheat in a skillet or air fryer to restore crispiness.
- Avoid freezing the smoked salmon topping—only freeze the cooked rostis if needed.
Helpful Notes
- Starchy potatoes like Russet or Yukon Gold work best for crisp texture.
- Don’t overcrowd the pan—rostis need space to brown evenly.
- If the mixture feels too dry, add a touch more melted butter.
- For a twist, mix in a pinch of paprika, garlic powder, or chopped chives.
- Swap sour cream for Greek yogurt for a lighter option.
Smoked Salmon Potato Rosti
Ingredients
Method
- Microwave whole, unpeeled potatoes for 1 1/2 minutes, flip, then microwave another 2 minutes. Alternatively, boil for 5 minutes until slightly undercooked.
- Peel the warm potatoes using a towel and butter knife, then grate on the large holes of a cheese grater.
- Add melted butter, salt, and pepper to the grated potatoes. Toss lightly with a fork to keep the shreds fluffy.
- Heat olive oil in a frying pan over medium-high heat. Scoop 1/4 cup of the potato mixture, press gently into a loose puck, and place in the pan. Flatten lightly to about 1 cm thick.
- Pan-fry each rosti for 1 1/2–2 minutes per side until crisp and golden. Do not flip early—wait for the edges to brown.
- Stack three rostis per plate. Top with smoked salmon, a spoonful of sour cream, and fresh dill. Serve immediately.
Notes
Conclusion
This smoked salmon potato recipe proves that simple ingredients can come together to create something effortlessly elegant and deeply satisfying. The crispy potato base offers the perfect contrast to the soft, smoky salmon and cool sour cream, making it a standout dish for any time of day. Whether you’re treating yourself to a gourmet-style breakfast or impressing guests at brunch, this recipe is sure to become a new favorite.
If you try it, don’t forget to leave a comment and a star rating—your feedback helps others discover it, too!
Feel free to share your creation on Pinterest or Facebook, and let us know: What toppings or variations did you add?
Frequently Asked Questions (FAQ)
Can I use another type of fish instead of smoked salmon?
Yes! Smoked trout, gravlax, or even canned tuna (well-drained) work well. Flavor will vary slightly, but the base pairs nicely with many proteins.
How do I make this recipe gluten-free?
Good news—this recipe is naturally gluten-free as written. Just ensure your smoked salmon brand is GF-certified.
Can I prepare the rostis ahead of time?
You can pre-cook the rostis, chill them, and reheat in an air fryer or skillet. Assemble with salmon and sour cream only just before serving.
Why did my rostis fall apart?
They were likely flipped too early or the potatoes were overcooked at the start. Make sure the potatoes are only partially cooked and allow the first side to brown fully.
Is this recipe freezer-friendly?
The rostis freeze well for up to 1 month. Thaw and re-crisp in a hot pan. Do not freeze the salmon or sour cream.