Smoked Salmon Honey Rösti Recipe

Introduction

Smoked Salmon Honey Rösti is a delightful twist on the classic Swiss potato dish. Crispy, golden on the outside and tender inside, it pairs beautifully with sweet honey, creamy crème fraîche, and smoky salmon for a perfect brunch or light dinner.

Ingredients

• 1½-2 lb Yukon Gold potatoes (adjust amount for your desired thickness)
• 1 pinch salt
• ¼ cup clarified butter (melted, divided)
• 3 tbsp olive oil (divided)
• 8 oz hot honey smoked salmon (cut to desired size)
• Crème fraîche (to taste)
• Honey (to taste)
• Chives (chopped, to taste)
• Crushed red peppers (to taste)

Instructions

1. Step 1: Parboil whole Yukon Gold potatoes for about 10 minutes, until a knife slides in easily but with some resistance still. Remove from heat and chill completely.
2. Step 2: Grate the chilled potatoes using a food processor with a grater attachment or by hand. Season with a large pinch of salt and gently toss to combine evenly.
3. Step 3: Preheat a nonstick pan over medium-high heat for 3 minutes. Add 2 tablespoons of clarified butter and 1 tablespoon of olive oil. Reduce heat to medium and press the grated potatoes into the pan to form a round cake.
4. Step 4: Use a spatula to shape and round the edges. Spoon a few more tablespoons of clarified butter around the sides while cooking. Cook for 12-16 minutes until the bottom is deeply golden but not burnt.
5. Step 5: Place a cutting board over the pan and carefully flip the rösti onto it. Add the remaining clarified butter and olive oil to the pan, then slide the rösti back in to cook the other side. Cook another 12-16 minutes until golden and crisp.
6. Step 6: Transfer the rösti to a serving plate and cut into even, pie-shaped wedges. Top each wedge with a fold of smoked salmon, a dollop of crème fraîche, a drizzle of honey, and a sprinkle of crushed red peppers and chopped chives.

Tips & Variations

• For extra crispiness, press the potatoes firmly and avoid overcrowding the pan.
• Use clarified butter for a higher smoke point and rich flavor, but regular butter can work with gentle heat.
• Swap the smoked salmon for smoked trout or gravlax if preferred.
• Adjust honey and crushed red pepper to balance sweetness and heat according to your taste.

Storage

Store leftover rösti covered in the refrigerator for up to 2 days. Reheat gently in a nonstick pan over medium-low heat to regain crispness. Avoid microwaving to keep texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rösti ahead of time?

Yes, you can prepare the parboiled and grated potatoes in advance and store them in the fridge. Cook the rösti fresh for best texture and flavor.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt makes a good substitute if crème fraîche is not available, though it may be slightly less rich.

Smoked Salmon Honey Rösti Recipe

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★★★★★

4.8 from 123 reviews

A delightful and savory-smoky dish featuring crispy golden rösti made from Yukon Gold potatoes, topped with sweet and spicy hot honey smoked salmon, fresh chives, and creamy crème fraîche. Perfect as a brunch or light meal that balances smoky, sweet, and creamy flavors with a satisfying crisp texture.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: European
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Rösti

• 1½–2 lb Yukon Gold potatoes (adjust amount for desired thickness)
• 1 pinch salt
• ¼ cup clarified butter (melted, divided)
• 3 tbsp olive oil (divided)

Topping

• 8 oz hot honey smoked salmon (cut to desired size)
• Crème fraîche (to taste)
• Honey (to taste)
• Chives (chopped, to taste)
• Crushed red peppers (to taste)

Instructions

1. Parboil Potatoes: Place whole Yukon Gold potatoes in boiling water and cook for about 10 minutes until a knife slides in easily but still with some resistance. Drain and chill completely.
2. Grate and Season: Using a food processor with a grater attachment or by hand, grate the chilled potatoes. Sprinkle a large pinch of salt over them and gently toss to combine evenly.
3. Preheat Pan: Heat a nonstick pan over medium-high heat for 3 minutes. Add 2 tablespoons of clarified butter and 1 tablespoon of olive oil to the pan. Reduce heat to medium.
4. Form and Cook Rösti (First Side): Press the grated potato mixture into the pan to form a round cake. Use a spatula to shape the edges nicely and add a few spoonfuls of clarified butter to the edges to help crisp. Cook for 12-16 minutes until the bottom is deeply golden but not burnt.
5. Flip Rösti: Place a cutting board over the pan and carefully flip the rösti onto it. Add the remaining clarified butter and olive oil to the pan. Slide the rösti back into the pan and cook for another 12-16 minutes until the other side is also deeply golden and crispy.
6. Serve and Garnish: Transfer the crispy rösti to a serving plate and cut into evenly sized pie-shaped wedges. Top each wedge with a folded piece of hot honey smoked salmon, a dollop of crème fraîche, a drizzle of honey, a sprinkle of crushed red peppers, and chopped chives to finish.

Notes

• Make sure to chill the potatoes completely after parboiling to help achieve a better texture when grating.
• Use clarified butter for a higher smoke point and richer flavor in frying.
• Adjust the honey and crushed red pepper to balance sweetness and heat according to personal preference.
• The flipping step can be tricky; using a cutting board as a lid ensures the rösti stays intact.
• If you prefer a thicker rösti, add more potatoes; for thinner and crispier, use less.

Keywords: rösti, smoked salmon, honey smoked salmon, crispy potato cake, breakfast, brunch, savory dish, honey drizzle, crème fraîche, chives, red pepper flakes