Quick potato rosti with smoked salmon
- 2 potato (peeled)
- 1 tbs olive oil
- 4 slice smoked salmon
- 1/2 cup creme fraiche
Take handfuls of potato and squeeze it out over the sink to remove as much liquid as possible.
Heat oil in a large frypan over high heat. Season potato with salt and pepper and place half in pan, distributing it evenly to form a large disc. Press it down with the back of a spatula. Cook for two minutes, then turn down the heat to medium and cook for a further 3 minutes.
Place a plate upside down on top of the potato and carefully flip the frypan so that the rosti is upended onto the plate. Gently slide it back into the pan and continue cooking for another 4-5 minutes, turning up the heat for the last minute or so to crisp up the base. Remove from pan and keep warm. Repeat with remaining potato. Serve with smoked salmon, creme fraiche and a squeeze of lemon.
Find related salmon recipes
- Asian salmon salad
- Baked salmon
- Baked salmon with leek and fennel
- Creamy smoked salmon pasta
- Creamy smoked salmon tagliatelle
- Family fish pie
- Salmon cakes
- Salmon filo pies
- Salmon fish fingers
- Salmon mornay
- Salmon sushi
- Salmon with miso noodle salad
- Salmon, corn and dill risotto
- A combination of medium heat and high heat ensures the potato cooks through but also crisps up enough. As an alternative method, you could set the rosti over high heat for a couple of minutes each side, then finish cooking in the oven.
- These quick potato rostis are a great alternative to toast if you are trying to avoid gluten. They are lovely with poached eggs, bacon and wilted spinach.
- Try a combination of regular and sweet potato if you like.