Salmon, fennel, ricotta cream and rosti stacks

Salmon, fennel, ricotta cream and rosti stacks

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Bring this fresh global favourite to the table in no time.

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Winter recipes, Nutrition information


  • 180g (3/4 cup) fresh ricotta
  • 1 1/2 lemons, juiced
  • 125ml (1/2 cup) olive oil
  • 500g (about 2) washed potatoes
  • 50g parmesan, finely grated
  • 1 egg, lightly beaten
  • 70g butter
  • 1 large bulb fennel, trimmed, halved, thinly sliced
  • 1 red onion, thinly sliced
  • 30g pitted kalamata olives, chopped
  • 2 tablespoons baby or flat-leaf parsley
  • 4 x 200g pieces salmon, skinless, deboned, cut in half horizontally


  • Step 1
    To make ricotta cream, process ricotta, the juice of 1 lemon and 1 tablespoon each oil and water in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and chill until needed.
  • Step 2
    To make rösti, preheat oven to 170C. Wash potatoes under running water, then coarsely grate with skins into a bowl. Tightly squeeze handfuls of potato to remove excess moisture, then place in a separate bowl. Add parmesan, egg and 1/2 teaspoon salt. Toss well to combine.
  • Step 3
    Heat 2 tablespoons oil in a large, non-stick frying pan over medium heat. Place one-quarter of potato mixture in pan, flatten to a 10cm round, then repeat with remaining mixture to make 4 rösti. Cook for 5 minutes, add 20g butter to pan, turn over rösti and cook for a further 5 minutes or until golden on both sides and cooked. Transfer to an oven tray and keep warm in oven. Reserve the pan.
  • Step 4
    Heat 2 tablespoons oil in reserved pan over medium heat, add fennel and onion, and cook, stirring, for 5 minutes or until soft. Transfer to a bowl, add olives and parsley, and season. Wipe pan clean with paper towel and reserve.
  • Step 5
    Brush salmon with the remaining 1 tablespoon oil and season. Heat reserved pan over high heat and cook salmon, in 2 batches, for 1 minute each side for medium-rare or until cooked to your liking. Transfer the salmon to a plate. Return pan to heat, melt remaining 50g butter, then stir in the remaining lemon juice. Season.
  • Step 6
    Divide rösti among plates, spread with ricotta cream and top with 2 pieces of salmon and the fennel mixture. Drizzle lemon sauce around stacks to serve.

  • Low carb
  • Low sugar


  • 4192 kj


  • 73g

    Fat Total

  • 24g

    Saturated Fat

  • 4g


  • 63g


  • 253mg


  • 539.78mg


  • 7g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve


Rosti are fried Swiss potato pancakes.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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