Potato Rosti with Smoked Salmon

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These rosti will impress your guests, and they'll have no idea that they took no effort or time at all!
Preparation time10 minutes
Cooking time10 minutes


4 medium potatoes
1 small egg
2 tablespoons plain flour
Salt and pepper, to taste 
Oil spray, to cook 
200g smoked salmon, sliced 
¼ cup dill, finely chopped 

Sour cream topping
150ml sour cream
¼ cup dill leaves, finely chopped 
1 tablespoon freshly squeezed lime juice 
½ garlic clove, finely crushed
Salt and pepper, to taste


1. Using the julienne slicing attachment for your Café Series Food Processor, process the potatoes until all julienned. If the potatoes are large you may need to halve them before placing them down the food processor chute. Place julienned potatoes in a chux cloth and squeeze over a sink to remove excess moisture.

2. Place potatoes into a large bowl and add egg, flour and season to taste. Mix until well combined. Heat a medium sized frypan over medium heat. Spoon tablespoons of the mixture and press gently with a fork to flatten. Cook for 4-5 minutes and then flip them over and cook for a further 4-5 minutes.  

3. For the sour cream topping, combine all ingredients in a small bowl and season to taste. Refrigerate until required.  

4. To serve, top rosti with sour cream, salmon and finely chopped dill sprigs.