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Smoked salmon on potato rosti
Smoked salmon on potato rosti
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulge in the ultimate weekend treat with crispy potato rosti topped with smoked salmon for breakfast or brunch.
Ingredients:
  • 125mls (1/2 cup) sour cream
  • 1 Lebanese cucumber, de-seeded, diced
  • 36.40 gm light olive oil
  • 100g baby spinach leaves, washed & dried
  • 300g (16 slices) smoked salmon
  • Lemon wedges, to serve
  • 800g (about 4) Desire potatoes, peeled
  • 2 eggs, lightly whisked
  • 35g (1/4 cup) self-raising flour
  • 20.60 gm milk
  • Salt & ground black pepper, to taste
Instructions:
  • Mix the creamy sour cream with the refreshing cucumber and let the flavors meld together.
  • Grate the potatoes, rinse under cold water in a colander, and then drain thoroughly.
  • Wrap the potatoes in a tea towel and gently squeeze out excess moisture. Then, in a bowl, mix the potatoes with eggs, self-raising flour, milk, salt, and pepper until fully combined.
  • In a large non-stick frying pan over medium-high heat, heat the light olive oil. Spoon half of the potato mixture into the pan in two separate portions using a large metal spoon. Spread each portion into a patty that is 12cm in diameter and 8mm thick.
  • Cook each rosti for 3-5 minutes on each side until golden and cooked through. Remove from the pan and let drain on a paper towel to absorb excess oil. Keep warm. Repeat with the rest of the potato mixture to make 2 more rosti.
  • Place the rosti on a plate, layer with spinach, smoked salmon, a dollop of sour cream and cucumber mix. Garnish with lemon wedges before serving.

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