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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/smoked-salmon-honey-rosti-recipe/