Smoked salmon on potato rosti

Smoked salmon on potato rosti

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Salmon recipes


  • 125mls (1/2 cup) sour cream
  • 1 Lebanese cucumber, de-seeded, diced
  • 2 tablespoons light olive oil
  • 100g baby spinach leaves, washed & dried
  • 300g (16 slices) smoked salmon
  • Lemon wedges, to serve

potato rosti

  • 800g (about 4) Desire potatoes, peeled
  • 2 eggs, lightly whisked
  • 35g (1/4 cup) self-raising flour
  • 1 tablespoon milk
  • Salt & ground black pepper, to taste


  • Step 1
    Combine sour cream and cucumber and set aside.
  • Step 2
    To make potato rosti, coarsely grate the potatoes, place in a colander and rinse under cold running water. Drain well.
  • Step 3
    Place the potatoes on a dry tea towel and squeeze out all the moisture. Transfer to a bowl, add eggs, self-raising flour, milk and salt and pepper and stir with a fork until well combined.
  • Step 4
    Heat the light olive oil in a large non-stick frying pan over a medium to high heat. Using a large metal spoon, add 1/2 of the potato mixture to the hot pan in 2 separate spoonfuls and spread each to a patty about 12cm in diameter and 8mm thick.
  • Step 5
    Cook for 3-5 minutes each side or until golden and cooked through. Remove from pan and drain on a paper towel. Keep warm. Repeat with the remaining potato mixture to make 2 more rosti.
  • Step 6
    Place each rosti on a serving plate and top with spinach leaves, smoked salmon, then a spoonful of sour cream and cucumber mixture. Serve with lemon wedges.

  • Low carb
  • Low sugar
  • Lower gi


  • 2108 kj


  • 28g

    Fat Total

  • 11g

    Saturated Fat

  • 4g


  • 28g


  • 182mg


  • 1079.87mg


  • 4g

    Carbs (sugar)

  • 33g

    Carbs (total)

All nutrition values are per serve


  • Author: Kirsty Cassidy
  • Publication: Australian Good Taste



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