Potato Rösti With Smoked Salmon
By chef Jan Tomanec
A crispy potato dish in a modified version with delicate smoked salmon, which together create a great combination of flavors. Suitable as a hearty breakfast or light dinner.
- 17 min
- total
- Medium
- level
7 min prep · 10 min cook
What you will need
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Potatoes 300 g -
Smoked salmon 50 g -
Sour Cream 50 g
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Cucumber 0.25 pcs -
Dill 0.25 pcs -
Nutmeg 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment
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Grate the potatoes. Peel the potatoes and coarsely grate them on a grater, trying to create the longest possible 'strands' so they hold together better when frying
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Mash and salt. Salt the potatoes and thoroughly mash them so they release excess water
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Dry in a tea towel. Squeeze the potatoes in a clean tea towel so they are as dry as possible and beautifully crisp after frying
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Season the mixture. Season the grated potatoes with nutmeg and pepper
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Fry the rosti. In a pan, fry small potato patties from the potato mixture over medium heat until golden brown, about 4-5 minutes on each side
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Dice the cucumber. Cut the cucumber into small cubes and put them in a bowl
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Prepare the salad. Finely chop fresh dill, add it to the cucumber, season with salt and pepper, and drizzle with olive oil
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Serve with salmon. Serve the potato rosti with sour cream, slices of smoked salmon, and cucumber salad
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