Smoked Salmon Potato Rosti Stack Recipe

Introduction

Smoked Salmon Potato Rosti Stack is a delightful twist on the classic Swiss rosti, combining crispy potato pancakes with the rich, smoky flavor of salmon. This elegant yet simple dish is perfect for brunch or a light dinner and is sure to impress your guests.

Ingredients

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

Instructions

1. Step 1: Microwave the potatoes whole and unpeeled on high for 1 1/2 minutes, then turn and microwave for a further 2 minutes. Alternatively, boil the potatoes for 5 minutes. The potatoes should remain uncooked in the middle.
2. Step 2: Using a dishcloth to hold the hot potatoes, peel off the skin with a butter knife for ease.
3. Step 3: Grate the peeled potatoes using a cheese grater.
4. Step 4: Mix the grated potato with melted butter, salt, and pepper until combined.
5. Step 5: Heat olive oil in a large frying pan over medium-high heat.
6. Step 6: Scoop 1/4 cup of the potato mixture and lightly pack it with a spatula. Place it in the pan and gently pat down to form a rosti about 1 cm (1/3 inch) thick. Repeat with the remaining mixture.
7. Step 7: Cook each side until golden brown, approximately 1 1/2 to 2 minutes per side.
8. Step 8: Remove the rostis from the pan and drain any excess oil on paper towels if needed.
9. Step 9: To serve, stack three rostis on each plate. Top with smoked salmon, a dollop of sour cream, and garnish with dill if desired.

Tips & Variations

• Use waxy potatoes like Yukon Gold or red potatoes for better binding and texture.
• For a richer flavor, add a little grated onion or garlic to the potato mixture.
• Substitute sour cream with crème fraîche or Greek yogurt for a tangy twist.
• Add a squeeze of lemon juice on top of the smoked salmon for brightness.

Storage

Store cooked rostis in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat to maintain crispness. It is best to add smoked salmon and sour cream fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rostis ahead of time?

Yes, you can prepare the potato mixture and shape the rostis in advance. Keep them covered in the refrigerator and cook just before serving for best texture.

What type of potatoes work best for rosti?

Waxy potatoes such as Yukon Gold or red potatoes are ideal because they hold together well without becoming too mushy, giving you a crisp and tender rosti.

Smoked Salmon Potato Rosti Stack Recipe

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★★★★★

4.4 from 149 reviews

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

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Description

This Smoked Salmon Potato Rosti Stack recipe features crispy golden potato rostis layered with delicate smoked salmon and a dollop of sour cream, garnished with fresh dill. It’s a perfect elegant yet simple dish for brunch or a light meal, combining crispy texture with rich, smoky flavors.

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Ingredients

Scale 1x2x3x

Potato Rosti

• 1 lb / 500 g potatoes (2 large or 3 medium)
• 1 tbsp melted butter
• 1/4 tsp salt
• Freshly ground pepper to taste
• 1 tbsp olive oil

Toppings

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

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Instructions

1. Microwave or boil the potatoes: Microwave the unpeeled whole potatoes on high for 1 1/2 minutes, then turn them and microwave for another 2 minutes, or alternatively boil them for 5 minutes. The potatoes should be barely cooked, still uncooked in the middle.
2. Peel the potatoes: Using a dishcloth to hold the hot potatoes, peel off the skins carefully with a butter knife, ensuring you don’t burn your hands.
3. Grate the potatoes: Grate the peeled potatoes using a cheese grater to create fine shredded potato ready for rostis.
4. Mix ingredients: Combine the grated potatoes with melted butter, salt, and freshly ground pepper, mixing well to evenly distribute the seasoning.
5. Heat the pan: Warm the olive oil in a large frying pan over medium-high heat to prepare for frying the rostis.
6. Form and shape rostis: Scoop 1/4 cup of the potato mixture, lightly pack it down in the scoop using an egg flip or spatula, then place it into the hot pan. Gently press it down to about 1 cm thickness to form even rostis. Repeat for the remaining mixture.
7. Cook until golden: Fry each rosti for approximately 1 1/2 to 2 minutes per side until both sides are golden brown and crispy.
8. Remove from heat: Once cooked, transfer the rostis from the pan onto a serving plate or paper towel to drain any excess oil.
9. Assemble the stacks: Stack three rostis per serving plate, topping each stack with smoked salmon, a generous dollop of sour cream, and a sprinkle of fresh dill if desired. Serve immediately.

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for the best texture in rostis.
• Microwaving the potatoes slightly before grating makes them easier to peel and grate.
• Press the potato mixture gently in the pan to ensure rostis hold together but stay light and crispy.
• Dill is optional but adds a nice fresh herbal aroma complementing the smoked salmon.
• Serve immediately for the best crispiness; rostis can lose texture if left to sit.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Brunch, Light Meals
• Method: Frying
• Cuisine: European

Keywords: smoked salmon rostis, potato rosti stack, brunch recipe, crispy potato pancakes, smoked salmon breakfast