How to Prepare Delicious Potato Rosti with Salmon

Potato Rosti with Salmon. I've often written about my love of potatoes. From french fries to potato bakes, latkes to potato cakes, hasselbacks, potato skins, mashed, salad, soups - you name it, I love it. Line a baking sheet with parchment paper. Starting from one end, roll the salmon into a pinwheel and set aside. Sweet potato rosti is one of my favourite paleo breakfasts (or lunches).

I love making a quick and easy smoked salmon and cucumber salad as a side - it adds freshness and crunch, and the saltiness of the fish complements the sweet potatoes perfectly. Sweet Potato Rosti With Smoked Salmon Rosti is the Swiss take on hash browns - a solid peasant's breakfast of grated and fried potatoes with a huge number of local variations. The traditional rosti is big enough to fill a whole skillet and cut into pieces for serving, but these miniature versions make delicious appetizers or finger foods. You can cook Potato Rosti with Salmon using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Potato Rosti with Salmon

1. It's 6 of medium sized Potatoes.
2. You need 300 g of Salmon.
3. Prepare 15 g of Fresh Dill.
4. You need 150 ml of Cream.
5. You need of Olive oil.
6. Prepare 1 t of flour.

For the potato rosti, peel and coarsely grate the potatoes. Place in a large bowl with the chopped onion, flour and thyme leaves and season well. 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.

Potato Rosti with Salmon step by step

1. Par boil the potatoes in skin set aside to cool completely..
2. Once cooled down, peel skin. Then coarsely grate the potatoes and add one by one to a baking tin. Do not press down, keep airy. Drizzle very lightly with oil of choice. Stick in the oven until nice and brown top..
3. Cook Salmon until done and flake. Set aside..
4. In a sauce pan add to medium heated pan the cream. Once boiling add the flour. Mix to ensure no lumps. Add the Salmon and finely chopped Dill..
5. Serve together with Rosti..
6. Bon Appétit :).

Cut off any brown unsightly parts of the salmon. Cut the salmon into pieces that will fit well onto the rosti without overwhelming it, (see the photo). Place a small dollop of the thicker crème fraiche mix onto the centre of each plate. Use this to glue the first rosti to the plate. Giant potato rosti with smoked salmon.