This rosti recipe, topped with smoked salmon, rocket and crème fraîche, will have you ditching every other brunch recipe you've ever tried. The combination of flavours and textures when you pair that crunchy, hot potato rosti with a generous portion of smoked salmon.... Mmmmm. Perfect for a tasty lunch or canapés served at a party.
Convinced? Check out this delicious recipe if you want to know how to knock up this lovely brekkie treat. If you're celebrating a family member's birthday in lockdown, this might just be the trick to making sitting at the kitchen table a little more of an experience!
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Rösti with smoked salmon
Serves: 4 people
Prep time: 10 minutes
Cooking time: 15 minutes
- 500g Maris Piper Potatoes
- 120g smoked salmon
- 60g rocket leaves (parsley or dill will work too!)
- 120ml crème fraîche
- Sunflower oil
- Sea salt
- Black pepper
1. Peel and grate the potatoes.
2. Put into a bowl, season with salt and black pepper and leave for a few minutes.
3. Squeeze out as much moisture as possible, then divide the mixture into four. Make into circles (about 10cm) and fry in a couple tablespoonfuls of the oil until crisp on both sides.
4. Serve topped with the rocket, smoked salmon and crème fraîche.
Common rosti problems
On paper, rosti seem like the easiest thing to make. in practice, though, they can present with several common problems.
The most common issue is rosti that have gone soggy and just won't crisp up no matter what you do; frying them longer just makes them burn on the outside. This is usually because not enough moisture has been squeezed out of the potato. Try lining layers of the potato slices with kitchen towel to make sure all moisture is absorbed.
On the other hand, some people find that their rosti fall apart when they try frying them. The most common reason for this is washing the potatoes after cleaning them. Don't do this: you'll wash off the starch that the potatoes need to stick together.