Description
This Smoked Salmon Potato Rosti Stack is a quick and elegant dish featuring crispy, golden potato rostis layered with delicate smoked salmon, a dollop of sour cream, and fresh dill. Perfect for a light lunch or a sophisticated brunch, these stacks provide a comforting blend of creamy, savory, and crispy textures with minimal prep and cook time.
Ingredients
Scale
Potato Rostis
- 1 lb / 500 g potatoes (2 large or 3 medium, waxy or all-purpose potatoes preferred)
- 1 tbsp melted butter
- 1 tbsp olive oil
- 1/4 tsp salt
- Freshly ground black pepper, to taste
Toppings
- 3 oz / 100 g smoked salmon
- 2 tbsp sour cream
- Dill, for garnish (optional)
Instructions
- Prepare the potatoes: Microwave the whole, unpeeled potatoes on high for 1 1/2 minutes, then turn and microwave for another 2 minutes, or alternatively boil them for 5 minutes. The potatoes should be partially cooked but still uncooked in the middle.
- Peel the potatoes: Using a dishcloth to hold the hot potatoes, carefully peel off the skin with a butter knife for safety and ease.
- Grate the potatoes: Grate the peeled potatoes using a cheese grater to create fine shreds suitable 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 cook rostis: Scoop 1/4 cup of the potato mixture, lightly pack it into the measuring cup using an egg flip, then place onto the hot pan. Lightly pat down to about 1 cm (1/3 inch) thickness. Repeat to make multiple rostis.
- Fry until golden: Fry each rosti until golden brown on one side, about 1 1/2 to 2 minutes, then carefully flip and cook the other side for the same amount of time.
- Remove and rest: Transfer the cooked rostis to a plate to cool slightly and drain excess oil.
- Assemble the stack: On each serving plate, stack three rostis. Top the stack with smoked salmon, a generous dollop of sour cream, and garnish with fresh dill if desired.
Notes
- For best texture, use waxy or all-purpose potatoes rather than starchy varieties like Russet.
- You can microwave or boil the potatoes to start, but ensure they remain uncooked in the center for proper grating.
- Be gentle when flipping the rostis to keep them intact.
- Dill is optional but adds a fresh, herby aroma that complements the salmon beautifully.
- Serve immediately for best taste and crispness.