Smoked Salmon Potato Rosti Stack

Make Smoked Salmon Potato Rosti Stack: crispy potato rostis stacked with smoked salmon and sour cream for an impressive, easy dish.

Ingredients

• 1 lb / 500 g potatoes (2 large or 3 medium) (see note 1 for potato type)
• 1 tbsp melted butter
• 1 tbsp olive oil
• 1/4 tsp salt
• Pepper
• 3 oz / 100g Smoked salmon
• 2 tbsp sour cream
• Dill to garnish (optional)

Instructions

Step 1: Par‑cook the potatoes

Start by par‑cooking the whole, unpeeled potatoes until just tender at the edges but still firm inside — microwave 1½ minutes, turn and 2 more minutes on high, or simmer for about 5 minutes. Let them cool enough to handle so the interior remains slightly undercooked; this keeps the grated strands light and helps the rostis bind without becoming gummy. Treat this as a gentle steam‑softening step rather than fully cooking through.

Step 2: Peel the warm potatoes

Using a folded dishcloth to steady each potato, slip the skins off with the edge of a butter knife so the flesh stays intact. The warmed flesh should come away smoothly and remain slightly firm — perfect for grating. Lay the peeled potatoes on the painted pine surface while you set up the grater and the mixing bowl.

Step 3: Grate and season the raw potato mixture

Grate the peeled potatoes directly into a matte grey ceramic bowl so you catch every moist strand; you want visible shredded texture, slightly wet but not soupy. Stir in the melted butter, a sprinkle of salt and a few twists of black pepper until evenly coated — the butter should cling to the strands, glossy but light. Use a 1/4 cup measure and an egg flip to lightly pack and shape each portion into a 1 cm thick rosti patty ready to cook.

Step 4: Cook until deeply golden and crisp

Fry the formed patties in olive oil over medium‑high heat until each side is a deep, even golden brown with crisp, lacy edges — approximately 1½–2 minutes per side. Remove to the painted pine surface to drain briefly; the finished rostis should show a crunchy exterior, delicate shreds inside, and a faint sheen of oil that highlights the caramelised tips.

Step 5: Stack and finish with smoked salmon and crème fraîche

On a simple square white plate, stack three warm rostis into a neat tower. Drape translucent slices of smoked salmon over the top, add a generous dollop of sour cream (or dill crème), and crown with a small sprig of fresh dill. Serve with a few arugula leaves and a lemon wedge at the side so the colors pop against the off‑white painted surface. The final image shows the tactile contrast: crisp golden layers, silky pink salmon, creamy white dollop, and feathery green dill.

Notes

• Use a floury potato like Russet for the lightest, crispiest rostis
• Keep smoked salmon chilled and add it just before serving
• Reheat rostis in a hot skillet or oven to restore crisp texture
• Make rostis ahead and keep warm in a low oven while finishing assembly
• Use Greek yogurt as a tangy substitute for sour cream if desired