Rösti with Crème Fraiche and Smoked Salmon

Rösti with Crème Fraiche and Smoked Salmon

Cooking time


  1. Using a grater attachment to a food processor (or a simple box grater), shred the potatoes. Grab handfuls of potatoes and squeeze out excess starchy liquid. Season with salt and drizzle in 1 tablespoon of light extra virgin olive oil.
  2. Add oil to a 26cm non-stick pan over medium-high heat and add the potatoes pressing down to form a thin pancake-like shape that reaches the sides of the pan. Cook for 3-4 minutes then flip onto a plate and slide back into the pan and fry until the potato is cooked through and the rösti is crisp and golden brown. Drain on a paper towel. Season again with salt.
  3. Top rösti with smoked salmon, a dollop of crème fraiche and chives.

Recipe from Everyday Gourmet.

Ingredients Chevron Icon

1kg Sebago (brushed) potatoes, peeled

100ml light extra virgin olive oil


To garnish

6 slice smoked salmon

Crème Fraiche

½ bunch chives, finely chopped

Salmon roe (optional)