Crispy Potato Salmon Stack (Print Version)
# Ingredients:
→ Potato Rosti
01 -
1 tbsp olive oil
02 -
1 lb / 500 g potatoes (2 large or 3 medium)
03 -
Pepper, as much as you like
04 -
1/4 tsp salt
05 -
1 tbsp butter, melted
→ Toppings
06 -
Fresh dill for garnish (optional)
07 -
2 tbsp sour cream
08 -
3 oz / 100 g smoked salmon
# Instructions:
01 -
Microwave your whole, unpeeled potatoes for 2 minutes, flip, and microwave another 1 1/2 minutes. Or boil them for about 5 minutes. The centers should still feel uncooked.
02 -
Grab a kitchen towel to hold the warm potato, then remove the skin. A butter knife can make this easier.
03 -
Take a cheese grater and work through the partially cooked potatoes.
04 -
Mix the shredded potatoes with melted butter, salt, and a sprinkle of pepper to taste.
05 -
Heat olive oil in a big frying pan over medium to high heat.
06 -
Scoop up 1/4 cup of the potato mix, pack it lightly with a spatula, then place in the pan. Use the spatula to press each one into a 1 cm / 1/3" thick disc. Repeat until all the mix is used.
07 -
Cook each rosti for about 1 1/2 to 2 minutes on each side, until they're golden brown and crispy.
08 -
Layer 3 rostis on a plate, top with smoked salmon, a dollop of sour cream, and a pinch of fresh dill if you like.
# Notes:
01 -
Perfect for a special morning treat or when you want to wow someone.
02 -
Choose starchy potatoes for a fluffy inside with a golden, crispy outside.
03 -
Russet, Dutch creams, King Edwards, or Red Delight are great options. Versatile varieties like Sebago, Red Rascal, Coliban, or Golden Delight will work too.
04 -
You can prepare the rostis a day before. Store them in the fridge, then crisp them up in a hot oven (200°C/390°F) for 15 minutes.