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Smoked Salmon Honey Rösti Recipe

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★★★★★

4.8 from 137 reviews

This Smoked Salmon Honey Rösti is a delightful twist on the classic Swiss potato dish, featuring crispy golden potato cakes topped with sweet and spicy hot honey smoked salmon, creamy crème fraîche, honey drizzle, and fresh chives. Perfect as a luxurious breakfast, brunch, or light meal, it combines savory, sweet, and smoky flavors with a crunchy texture.

Ingredients

Scale

Potatoes and Rösti

  • 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)

Toppings

  • 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)

Instructions

  1. Parboil Potatoes: Place whole Yukon Gold potatoes in a pot and cover with water. Bring to a boil, then cook for about 10 minutes, until a knife inserts easily but the potatoes still have some firmness. Remove from water and chill thoroughly before grating.
  2. Grate Potatoes and Season: Using a food processor with a grater attachment or a box grater, grate the chilled potatoes. Transfer to a bowl, season generously with salt, and gently toss to combine all together.
  3. Preheat Pan and Add Fats: Heat a nonstick pan on medium-high heat for 3 minutes. Add 2 tablespoons of melted clarified butter and 1 tablespoon of olive oil to the pan, then reduce heat to medium.
  4. Form and Cook Rösti Bottom: Press the grated potato mixture firmly into the pan, shaping it into a round cake. Use a spatula to smooth and round the edges. Spoon a few additional spoonfuls of clarified butter along the sides as it cooks. Cook undisturbed for 12-16 minutes until the bottom is deeply golden but not burnt.
  5. Flip Rösti and Cook Other Side: 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 rösti back in, cooked-side up. Continue cooking for another 12-16 minutes until this side is also beautifully golden and crisp.
  6. Assemble and Serve: Transfer the rösti to a serving plate, cut into evenly sized, pie-shaped wedges. Top each wedge with a delicate piece of the hot honey smoked salmon, add a dollop of crème fraîche, drizzle with honey, and sprinkle with crushed red pepper flakes and chopped chives to taste.

Notes

  • Chilling the potatoes after parboiling is essential to help achieve a crispy texture when cooking.
  • Clarified butter has a higher smoke point than regular butter, making it ideal for frying the rösti.
  • Adjust the amount of honey and crushed red peppers to balance sweetness and heat according to personal preference.
  • This dish is best served immediately for optimal crispiness.
  • Use a nonstick pan to prevent sticking and ensure easy flipping.

Keywords: Smoked salmon, rösti, Swiss potatoes, honey, breakfast, brunch, crispy potato cake, savory, smoky

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