Rosti with smoked salmon & baby rocket

Rosti with smoked salmon & baby rocket
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Gourmet Recipes, Salmon recipes


  • 500g sebago potatoes, peeled
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) extra light olive oil
  • 1 tablespoon chopped fresh dill
  • 160ml creme fraiche
  • 200g sliced smoked salmon
  • 50g baby rocket
  • 2 teaspoons (about 20) capers, drained, rinsed


  • Step 1
    Coarsely grate the potatoes. Squeeze handfuls of the grated potato over a bowl to remove as much liquid as possible. Place the grated potato in a large bowl. Season with salt and pepper.
  • Step 2
    Heat half the oil in a large non-stick frying pan over a medium-high heat. Place a 1/4 cup of the mixture in the pan. Flatten slightly with an egg lifter to make a 10cm round circle. Repeat to make 3 more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining oil to make 4 more rosti.
  • Step 3
    Fold the dill through the creme fraiche. Arrange the potato rosti on serving plates. Top with the smoked salmon, a dollop of creme fraiche and then with baby rocket. Scatter the capers over the top and season with freshly ground pepper.


  • 1926 kj


  • 36g

    Fat Total

  • 13g

    Saturated Fat

  • 16g


  • 666.63mg


  • 2g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve


  • Author: Gemma Purcell
  • Image credit: Stuart Scott
  • Publication: Fresh Living



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