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Smoked Salmon Potato

Smoked Salmon Potato Rosti

These elegant smoked salmon potato rostis combine crispy, golden potatoes with silky smoked salmon for a dish that feels luxurious yet effortless. Perfect for brunch, a light lunch, or whenever you want something delicious without the fuss.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Potato Rosti Base
  • 1 lb potatoes firm, starchy potatoes work best
  • 1 tbsp melted butter adds richness and helps browning
  • 1 tbsp olive oil for pan-frying
  • 0.25 tsp salt
  • black pepper freshly ground, to taste
For the Topping
  • 3 oz smoked salmon sliced
  • 2 tbsp sour cream cold
  • fresh dill optional but recommended

Method
 

  1. Microwave whole, unpeeled potatoes for 1 1/2 minutes, flip, then microwave another 2 minutes. Alternatively, boil for 5 minutes until slightly undercooked.
  2. Peel the warm potatoes using a towel and butter knife, then grate on the large holes of a cheese grater.
  3. Add melted butter, salt, and pepper to the grated potatoes. Toss lightly with a fork to keep the shreds fluffy.
  4. 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.
  5. 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.
  6. Stack three rostis per plate. Top with smoked salmon, a spoonful of sour cream, and fresh dill. Serve immediately.

Notes

Use Russet or Yukon Gold potatoes for best crispiness. Do not overcrowd the pan. If the mixture feels dry, add a bit more melted butter. You can swap sour cream for Greek yogurt. Only freeze the cooked rostis, not the toppings.