Best Potato Rosti With A Smoked Salmon Rose Recipes

SMOKED SALMON POTATO ROSTI STACK

Smoked Salmon Potato Rosti Stack image

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 8

Ingredients

1 lb / 500 g potatoes ((2 large or 3 medium) (see note 1 for potato type))
1 tbsp melted butter
1 tbsp olive oil
1/4 tsp salt
Pepper
3 oz / 100g Smoked salmon
2 tbsp sour cream
Dill to garnish ((optional))

Steps:

Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
Use a cheese grater and grate the potato.
Add butter, salt and pepper and mix to combine.
Heat olive oil in a large fry pan over medium high heat.
Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
Remove from fry pan.
To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS

Rosti Potatoes With Smoked Salmon and Scrambled Eggs image

In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!

Provided by MarieRynr

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large idaho potatoes
salt & freshly ground black pepper
1/2 cup clarified butter
12 eggs
3 tablespoons creme fraiche
salt & freshly ground black pepper
12 slices smoked salmon
2 tablespoons creme fraiche
2 teaspoons capers
2 teaspoons finely diced red onions
2 teaspoons finely chopped chives
2 teaspoons chopped fresh dill

Steps:

To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
Using the large hole of a box grater, shred the potatoes.
Season the shredded potatoes with salt and pepper and form them into 6 cakes.
In a large skillet; heat half the butter over medium heat.
Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
To serve and garnish; place one warm rosti potato in the center of each warmed plate.
Form two slices od salmon into circular ribbons on top of each rosti.
Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.