Salmon & Potato Rosti Stack

Salmon & Potato Rosti Stack

This is the starter to cook if nothing else but to impress your dinner guests!
ServesPrep / Cooking TimeDifficulty
4 35 minutes 1

We often have this with some salad leaves in the warmer months as a bit of a main dish, as its fresh flavours lend themselves to a little bit of al fresco eating!


You can do alot of the prep work ahead of your eating it, just pop in the fridge with clingfilm over the dishes. However, only fry off the rostis when you are ready to eat otherwise they will go soggy.



200ml crème fraiche
1tbsp finely chopped fresh dill
2tbsp horseradish cream
1tsp finely grated lemon rind
5 medium potatoes peeled
1 clove garlic, crushed
½ tsp cracked black pepper
¼ cup finely chopped fresh chives
1 egg, lightly beaten
35g plain flour
Vegetable oil for frying
16 thin slices smoked salmon


  • Combine the crème fraiche dill horse radish cream and rind in a small bowl.
  • Grate the potatoes and coarsely squeeze out the excess moisture in kitchen paper or a clean tea towel.
  • Combine the potato in a large bowl with garlic pepper, chives, egg and flour and mix well.
  • Shape in small balls then flatten to a roundish disc.
  • Heat the oil in a large frying pan and cook ¼ cup amounts of potato mixture in batches, until browned both sides and crisp.
  • Drain on kitchen paper and keep warm whilst cooking the next batch.
  • Place one rosti on each serving plate top with 2 slices of salmon and 1 tbsp crème fraiche mixture.
  • Repeat, then finish each stack with a 1/3rd rosti and remaining crème fraiche mixture
  • Serve with salad leaves.
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