Potato Rösti with Smoked Salmon Dill Crème Fraiche

Whenever I find myself craving something hearty yet elegant, Potato Rösti with Smoked Salmon Dill Crème Fraiche always comes to mind. It’s one of those dishes that effortlessly transports me back to cozy brunches with friends, where laughter fills the air and culinary creativity knows no bounds. The first time I made this was for a gathering, and I watched in delight as everyone savored each bite, captivated by the crispy, golden-brown rösti layered with silky crème fraiche and delicate smoked salmon. The combination of flavors is truly irresistible, and it never fails to impress. With each forkful, you get a delightful crunch from the potatoes, complemented by the creamy, tangy notes of the crème fraiche and the rich, savory taste of smoked salmon. It’s as if each ingredient plays a crucial role in a symphony of flavor that dances on your palate. Whether it’s a special occasion or a casual weekend, this dish is perfect for any gathering and is sure to become a favorite in your kitchen. Making Potato Rösti with Smoked Salmon Dill Crème Fraiche is not just about the food; it’s about bringing people together and creating memories that last a lifetime.

What to Gather for Potato Rösti with Smoked Salmon Dill Crème Fraiche

When preparing Potato Rösti with Smoked Salmon Dill Crème Fraiche, the ingredients play a pivotal role in creating a symphony of flavors. Each component has been chosen not just for taste but for how well they complement each other. The potatoes are the stars, providing the perfect texture and base, while the smoked salmon brings a luxurious touch. The crème fraiche adds a creamy element that ties the dish together, making it both indulgent and refreshing.

• 4 medium Pontiac potatoes – These potatoes are perfect for making rösti due to their starchy texture, helping to achieve that crispiness we crave.
• 1 medium onion – Adds a subtle sweetness and depth of flavor to the mixture.
• 1 egg (slightly beaten) – Acts as a binder to hold everything together, ensuring your rösti holds its shape.
• Sea salt flakes – Enhances the flavors of the potatoes and salmon, bringing out their natural goodness.
• Freshly ground black pepper – A simple seasoning that adds a gentle kick of heat and depth.
• Vegetable oil – Essential for frying the rösti to a beautiful golden brown and crispy perfection.
• 1 bunch watercress – Adds a peppery freshness that contrasts beautifully with the richness of the dish.
• 20 slices smoked salmon – The star ingredient that brings a luxurious, savory note to each bite.
• 200 grams crème fraiche – Provides a creamy, tangy layer that complements the salmon perfectly.
• 1 bunch dill – Fresh dill adds a vibrant flavor that brightens the dish.
• 3 tablespoons fresh cream – Mixed into the crème fraiche for added richness and smoothness.

Making This Potato Rösti with Smoked Salmon Dill Crème Fraiche

Creating Potato Rösti with Smoked Salmon Dill Crème Fraiche is a rewarding culinary adventure that brings out the best in simple ingredients. The process is straightforward, and with a little patience, you’ll be rewarded with a stunning dish that’s as pleasing to the eye as it is to the palate. Follow these steps to master this delicious recipe.

1. Start by chopping a couple of tablespoons of the fresh dill and folding it through the crème fraiche. This will infuse the cream with a lovely herbal flavor that complements the salmon beautifully. Once mixed, add a little salt and pepper to taste. Split the mixture in two, reserving half for later.
2. After that, fold some pouring cream into one half of the crème fraiche mixture to create a slightly runny, sauce-like consistency. This will be used as a drizzle over your assembled dish, so make it as creamy as you like!
3. Place both mixes in the fridge to chill while you work on the rösti. This resting period allows the flavors to meld beautifully.
4. Next, you’ll need a 7.5 cm (3 inch) egg or pastry ring for shaping your rösti. Begin preparing the potatoes by shredding them on the fine hole processor plate of your food processor or using the medium cutting side of a manual grater. Aim for fine strings of potatoes; however, avoid shredding them too finely.
5. Shred the onion on the same grater. If the onion doesn’t shred well, you can julienne it as finely as possible with a knife. Combine the shredded onion and potatoes in a large mixing bowl.
6. Transfer the mixture to a strainer and press out as much liquid as possible. This will help achieve that coveted crispy texture in your rösti.
7. Prepare a clean, sturdy tea towel on your work surface. Transfer half of the potato and onion mix to the center of the tea towel, shaping it into an oblong shape.
8. Fold the tea towel around the mix and wring it out over the sink vigorously. The goal here is to remove as much moisture from the mixture as possible; this step is crucial for creating crispy rösti.
9. Once you’ve wrung out the first half, place it back into the mixing bowl. Repeat the same process with the remaining mixture.
10. Add the slightly beaten egg, chopped dill, and a couple of pinches of salt and pepper to the drained potato and onion mix. Stir everything together until well combined, ensuring the egg binds all the ingredients nicely.
11. Now, heat a large non-stick frying pan over medium-high heat and add a few tablespoons of vegetable oil to coat the bottom.
12. Once the oil is hot, place the ring in the frying pan and add about half a tablespoon of the potato mix into the center of the ring. Using the back of a soup spoon, press the mixture flat and to the edges of the ring, aiming for a thin layer. This will allow the rösti to cook evenly and become crispy.
13. Carefully remove the ring and repeat the process in another area of the pan, being cautious not to overcrowd the pan. You want to give each rösti some space to develop that golden crust.
14. As the edges start to brown, gently flip the rösti over to cook the other side until it’s beautifully browned as well. This should take a few minutes on each side.
15. Once cooked, remove the rösti from the pan and drain any excess oil on absorbent kitchen paper for a few minutes. This step is vital for achieving that crispy finish.
16. Don’t forget to taste the first few rösti for seasoning, adjusting the salt and pepper as necessary.
17. Once you’re satisfied with the seasoning and have mastered the cooking process, keep repeating the rösti-making steps until you have as many as you need.
18. After draining the oil, place the rösti on a drying rack set on a flat oven-proof tray.
19. Five minutes before you’re ready to assemble and serve, place the rack with the rösti into a preheated oven at 180 ℃ (350 ℉). This will keep them warm and crisp.
20. Prepare the salmon by cutting off any brown, unsightly parts. Slice the smoked salmon into pieces that will fit neatly atop the rösti without overwhelming them.
21. Pick off 18-20 sprigs of watercress, rinse them, and dry them thoroughly. These will add a beautiful touch to your presentation.
22. To assemble, place a small dollop of the thicker crème fraiche mix onto the center of each plate. Use this as glue to secure the first rösti in place.
23. Add a touch more of the thick crème fraiche on top of the rösti, followed by a piece of smoked salmon and a sprig of watercress.
24. To create height, put another rösti on top, repeating the layering process with more crème fraiche, salmon, and watercress. Keep stacking until you have an impressive tower of flavor.
25. After completing the stacking, drizzle a little of the runnier crème fraiche around the tower for a lovely finishing touch.
26. Serve immediately and enjoy this stunning dish with your favorite chilled drink, like a Pinot Gris or something fruity like Chenin Blanc.

Making Adjustments

When it comes to customizing Potato Rösti with Smoked Salmon Dill Crème Fraiche, the possibilities are endless. Here are some tips to help you make this dish your own:

• Variation: Feel free to experiment with different types of potatoes to see which you prefer. Yukon Golds or even sweet potatoes can offer unique flavors.
• Herb Options: While dill is traditional, try incorporating chives or parsley for a different flavor profile that still complements the dish nicely.
• Salmon Alternatives: If you’re not a fan of smoked salmon, consider using sautéed shrimp or even a medley of roasted vegetables for a vegetarian twist.
• Crème Fraiche Substitutes: Sour cream can be an excellent alternative if you don’t have crème fraiche on hand. It will still provide that creamy texture and tanginess.
• Storage: Leftover rösti can be stored in an airtight container in the fridge for up to three days. Reheat in a pan for the best texture.
• Freezing: These rösti freeze well! Just make sure to layer them with parchment paper to avoid sticking and freeze for up to a month.
• Pairing: Consider pairing your rösti with a crisp white wine or a simple green salad to balance the richness of the dish.

Serving Options for Potato Rösti with Smoked Salmon Dill Crème Fraiche

Serving Potato Rösti with Smoked Salmon Dill Crème Fraiche can be a delightful experience. Here are some ideas to elevate your serving game:

• Brunch Showstopper: This dish is perfect for brunch—serve it alongside a fresh fruit salad and mimosas for a complete meal.
• Elegant Appetizer: Cut the rösti into smaller portions, turning them into bite-sized appetizers for gatherings or cocktail parties.
• Seasonal Sides: Pair with seasonal vegetables like roasted asparagus or a leafy green salad dressed with lemon vinaigrette for a light, refreshing contrast.
• Garnish Ideas: Top each rösti with a sprinkle of capers or a slice of lemon for a burst of flavor and a pop of color.
• Make Ahead: The rösti can be prepared in advance and kept warm in the oven just before serving, making it a convenient option for entertaining.
• Perfect Pairings: Serve with a chilled glass of white wine or sparkling water infused with lime for a refreshing accompaniment.

FAQ

Conclusion

The Potato Rösti with Smoked Salmon Dill Crème Fraiche stands out for its delicious layers of flavor and texture. It’s a dish that elegantly combines the crispiness of potatoes with the rich creaminess of crème fraiche and the savory notes of smoked salmon. I encourage you to try this delightful recipe at home; it’s not only delicious but also a fantastic way to impress your guests and create wonderful memories around the table.

Potato Rösti with Smoked Salmon Dill Crème Fraiche

Indulge in the delightful layers of Potato Rösti with Smoked Salmon Dill Crème Fraiche. Crispy, golden potato rösti is paired with creamy dill-infused crème fraiche and savory smoked salmon. This dish is perfect for brunch or a special occasion, making it a must-try for your next gathering.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizers, Dinner, Side Dishes

Cuisine: European

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium Pontiac potatoes or any comparable alternative such as Desiree
• 1 medium onion
• 1 large egg slightly beaten
• 1 teaspoon sea salt flakes
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 bunch watercress
• 20 slices smoked salmon
• 200 grams crème fraiche if unavailable sour cream can be used
• 1 bunch dill
• 3 tablespoons fresh cream

Equipment

• Food Processor
• Skillet
• Frying pan
• Grater
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. Chop a couple tablespoons of the dill and fold through the crème fraiche. Add a little salt and pepper and split the recipe in two. Fold some pouring cream through one of the mixes to make it slightly runny. Place both the mixes in the fridge.
2. Prepare the rösti: Note: You’ll need a 7.5 cm (3 inch) egg or pastry ring for this recipe. Shred the potatoes on the fine hole processor plate of your food processor or the medium cutting side of your manual grater. Aim for relatively fine strings of potatoes, but not so fine that they become mush. Shred the onion the same way.
3. Mix the onion and potato in a large mixing bowl. Transfer to a strainer and press out as much liquid as possible. Lay a clean, sturdy tea towel out on your work surface. Transfer half the mix to the center of the tea towel and shape into an oblong shape along the center.
4. Fold the tea towel around the mix and wring it out over the sink as hard as you can. The aim is to remove as much water in the potato and onion mix as possible. This helps make the finished product crispy. Remove the mix to a large mixing bowl and repeat with the remaining mixture.
5. Add the egg, chopped dill, and a couple of pinches of salt and pepper. Mix well until combined. Place a large non-stick frying pan over medium-high heat and add a few tablespoons of vegetable oil.
6. Place the ring in the frying pan and add ½ tablespoon of the potato mix. Using the back of a soup spoon, press the mixture flat and to the edges of the ring, aiming for a thin layer. Remove the ring and repeat the process in another area of the pan.
7. Once the sides start to brown, turn the rösti over and cook until the other side is browned too. Remove the rösti from the pan and drain excess oil on absorbent kitchen paper for a few minutes. Taste the first few for seasoning and adjust as required.
8. Once you have mastered the cooking process and are happy with the seasoning, repeat the above process until you have as many as you need. Once drained of all oil, place the rösti on a drying rack set on a flat oven-proof tray.
9. Five minutes before you’re ready to assemble and serve, place the rack with the rösti into a preheated oven at 180 ℃ (350 ℉).
10. Cut off any brown unsightly parts of the salmon and then cut it into pieces that will fit well onto the rösti without overwhelming it. Pick off 18-20 sprigs of watercress, rinse and dry them.
11. Place a small dollop of the thicker crème fraiche mix onto the center of each plate. Use this to glue the first rösti to the plate. Add more of the thick crème fraiche on the rösti; glue a piece of salmon to that, and add a sprig of watercress.
12. Put a little of the thick crème fraiche on the bottom and top of another rösti, and stack it on the first layer. Repeat the process with another piece of salmon and watercress.
13. Once the building of each stack is finished, drizzle a little of the runnier crème fraiche around the stack. Serve and enjoy with a chilled Pinot Gris or something fruitier like Chenin Blanc.

Notes

• Storage: Leftover rösti can be stored in an airtight container in the fridge for up to three days.
• Freezing: These rösti freeze well! Layer them with parchment paper to avoid sticking and freeze for up to a month.
• Pairing: Consider serving with a crisp salad or a glass of white wine for a refreshing complement.
• Tip: Tasting as you go ensures the seasoning is perfect before serving.
• Variation: Feel free to experiment with different types of herbs or toppings to make this dish your own!

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!