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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Grate the potatoes: Grate the peeled potatoes using a cheese grater to create fine shredded potato ready for rostis.
- Mix ingredients: Combine the grated potatoes with melted butter, salt, and freshly ground pepper, mixing well to evenly distribute the seasoning.
- Heat the pan: Warm the olive oil in a large frying pan over medium-high heat to prepare for frying the rostis.
- 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.
- Cook until golden: Fry each rosti for approximately 1 1/2 to 2 minutes per side until both sides are golden brown and crispy.
- Remove from heat: Once cooked, transfer the rostis from the pan onto a serving plate or paper towel to drain any excess oil.
- 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
