Golden Potato Rösti with Smoked Salmon & Dill Cream
35 min · Medium
#comfort#high-protein#weekend
The brunch you make when someone stayed over and you want to look like you tried. A single lacy potato cake fried until the edges shatter, cooled by lemony dill cream and draped in silky smoked salmon. It cuts into wedges like a pie and disappears about as fast.
Ingredientsfor 4 portions
- 800 g Potatoes, peeled
- 1 medium Yellow Onion
- 2 tbsp Butter
- 1 tbsp Vegetable Oil
- 150 g Sour Cream
- 3 tbsp Dill, finely chopped
- 1 Lemon
- 200 g Smoked Salmon, thinly sliced
- 1 tsp Black Pepper
Steps
- Coarsely grate the potatoes and onion, pile them into a clean tea towel and wring hard over the sink. Keep squeezing until nothing more runs out — this is the whole difference between crisp and soggy.
- Stir the dill and the lemon zest into the sour cream, season, and chill until serving.
- Season the squeezed potato and onion generously and toss so the seasoning is even.
- Heat the butter and oil in a heavy non-stick pan over medium heat. Press the potato into an even layer and cook undisturbed for 8–10 minutes, until the edge turns deep gold and the cake slides freely when you shake the pan.
- Slide the rösti onto a plate, invert it back into the pan and cook the second side for another 8 minutes until equally crisp.
- Cut into wedges, spoon over the dill cream, drape with smoked salmon and finish with cracked pepper and a squeeze of lemon. Serve at once, while the base still crackles.
