Name: Smoked Salmon Honey Rösti Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swiss
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 (e.g., Ducktrap, cut to desired size); Crème fraîche (to taste); Honey (to taste); Chives (chopped, to taste); Crushed red peppers (to taste)

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Introduction

Smoked Salmon Honey Rösti is a delightful twist on a classic Swiss potato cake, bringing together crispy golden potatoes with the rich flavor of hot honey smoked salmon. Topped with creamy crème fraîche and a touch of sweetness and spice, it makes a perfect elegant breakfast or light dinner.

A golden-brown, crispy potato pancake is cut into four equal slices and served on a white plate with red stripes. Each slice is topped with a smooth, pink slice of smoked salmon, which curls gently. On top of the salmon, there is a small dollop of white sour cream, sprinkled with finely chopped green chives and a few red chili flakes, adding color contrast. The background features a white marbled texture with a glass bowl of honey and a small bowl of spices blurred softly in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½-2 lb Yukon Gold potatoes (adjust for 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

Step 1: Parboil the whole Yukon Gold potatoes for about 10 minutes, until a knife slides in easily but still meets some resistance. Then chill completely.
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.
Step 3: Preheat a nonstick pan on medium-high heat for 3 minutes. Add 2 tablespoons of clarified butter and 1 tablespoon of olive oil. Lower the heat to medium and press the grated potatoes into the pan to form a round cake.
Step 4: Use a spatula to shape the edges so they are smooth and rounded. Add a few spoonfuls of clarified butter to the sides as it cooks. Cook for 12–16 minutes until the bottom is a deep golden color but not burnt.
Step 5: Place a cutting board over the pan and carefully flip the potato cake onto it. Add the remaining clarified butter and olive oil to the pan, then slide the potatoes back in to cook the other side for another 12–16 minutes until golden and crispy.
Step 6: Transfer the rösti to a serving plate and cut into even, pie-shaped wedges. Top each piece with a folding slice of smoked salmon, a dollop of crème fraîche, a drizzle of honey, and sprinkle with crushed red peppers and chopped chives.

Tips & Variations

Use Yukon Gold potatoes for their creamy texture and golden color; Russets can be used but may be drier.
For a milder flavor, substitute hot honey smoked salmon with regular smoked salmon or gravlax.
Add finely chopped onions to the grated potatoes for extra sweetness and depth.
Serve with a squeeze of fresh lemon juice to brighten the dish.

Storage

Store leftover rösti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick pan over medium heat to restore crispiness. Avoid microwaving as it can make the rösti soggy. Prepare toppings fresh just before serving.

How to Serve

A round, golden-brown crispy potato pancake is placed on a white plate with red stripes. It is cut into four equal slices, and each slice is topped with a folded piece of light pink smoked salmon. On top of each salmon slice, there is a small dollop of white cream, sprinkled with finely chopped green chives and a few red chili flakes. The plate sits on a white marbled surface with some green leaves and a honey jar nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use other varieties like Russet potatoes, but Yukon Gold is preferred for its balance of creaminess and flavor. Russets may yield a drier rösti.

How do I ensure the rösti is crispy and holds together?

Parboiling and chilling the potatoes helps remove excess moisture. Cooking slowly on medium heat and using enough clarified butter ensures a crisp, golden crust while keeping the rösti intact during flipping.