Potato Rösti with Smoked Salmon and Dill
Crispy rösti made only from potatoes, salt and pepper, topped with smoked salmon, rocket, dill and lemon – dairy-free and gluten-free.
- 35 min
- 487 kcal / serving
- medium
- Protein
- 21.6 g
- Fat
- 24.3 g
- Carbs
- 42.8 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g waxy potatoes
- 1/2 tsp salt
- Pepper
- 3 tbsp rapeseed oil
- 150 g smoked salmon, sliced
- 40 g rocket
- 1/2 bunch dill
- 1 organic lemon
Method
- Peel the potatoes and grate them on the coarse side of a grater. Squeeze them firmly in a clean tea towel to remove as much liquid as possible; this makes the rösti crispy. Mix with salt and pepper.
- Heat 1 1/2 tbsp oil in a non-stick frying pan (24–26 cm). Add half of the potato mixture, press it into a flat cake and fry over medium heat for 7–8 minutes until golden brown.
- Turn the rösti using a plate: place the plate on top, flip the pan over and slide the rösti back into the pan. Fry for another 6–7 minutes. Keep warm in the oven at 80 °C and fry a second rösti with the remaining oil and potato mixture.
- Meanwhile, finely chop the dill and wash the rocket. Finely grate the lemon zest, halve the lemon, squeeze one half and cut the other into wedges.
- Place the rösti on plates, top with rocket and smoked salmon, drizzle with a little lemon juice and sprinkle with dill, lemon zest and pepper. Serve with the lemon wedges.
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