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Rösti with Smoked Salmon & Pickled Onions



This crispy potato Rösti topped with sour cream, smoked salmon, capers, dill and pickled onions is absolutely delicious and, paired with bubbles, would make for a wonderful New Year’s day brunch! Rösti (or rööschti) is a Swiss potato dish that's all about crispy, golden hashbrown vibes. Originally, it was a hearty breakfast for farmers in Bern and Fribourg, but now it's a beloved dish all over Switzerland and beyond. 

 

Rösti is made from coarsely grated potatoes either parboiled or raw. They're usually pan-fried with butter or oil and shaped in the pan, but can also be baked. While the basic rösti is just potatoes, you can jazz it up with smoked salmon like we did, or with extras like bacon, onion, cheese, apple, or fresh herbs.

 

Our recipe was inspired by Food & Wine’s Potato Rösti with Smoked Salmon, but we’ve made it quite a bit simpler by using fresh, pre shredded potatoes, removing the extra step of finishing in the oven, and topping with pickled instead of raw red onion. We hope you find it to be as scrumptious as we do!




Rösti with Smoked Salmon & Pickled Onions


Serves 4

Recipe by Tanya Miller


INGREDIENTS:

 

  • 1 pkg fresh shredded potatoes (usually available near the egg section in grocery stores)

  • 1 cup Gruyere cheese, grated

  • 1 ½ tsp garlic salt

  • ¼ c melted butter, divided (we used salted - choose what you prefer)

  • 2 Tbsp extra virgin olive oil, divided

  • ⅓-½ c sr cream or crème fraîche

  • 3-4 oz Everything Bagel seasoned Smoked Salmon, or to taste (We used Ruby Bay salmon and really liked it. It was affordable and delish! If you can’t find seasoned smoked salmon, you can always jazz it up with Everything but the Bagel seasoning.)

  • Pickled red onion, as much as you like

  • 2 Tbsp capers, drained

  • 2 + Tbsp dill, chopped 

  • 3 green onions, sliced

  • Lemon zest, as much as you like

  • Optional: Flaky sea salt for garnish

 

INSTRUCTIONS:

 

  1. Empty potatoes onto a clean kitchen towel. Wrap it up and squeeze as tight as you can to remove the moisture, which makes for a crispier crust. In a large bowl, add potatoes, garlic salt and cheese. Toss with your hands to thoroughly combine ingredients.

  2. In a small dish, melt the butter in the microwave. Drizzle 1 tbsp of melted butter and 1 tablespoon of olive oil around the edges and bottom of a 10-inch non-stick skillet over medium heat.

  3. Spread potatoes in an even layer in the skillet, and firmly press the potato mixture with a spatula or measuring cup. Cook until bottom is crisp and brown, about 10 min. For the final 5 min of cooking on the first side, drizzle 2 Tbsp of melted butter around the edges of the pan. Check occasionally to be sure it’s not getting too brown, adjust heat accordingly. This may seem like a long time but you really want to develop a really thick golden crust (since we are not using the oven method).

  4. THE FLIP: Remove skillet from heat. Lift pan with one hand. Use the opposite hand to secure the lid or plate on top of skillet. Flip skillet over, keeping lid secure. You should now see the cooked side of the potato cake on top of the lid/plate. Set skillet back on burner, add remaining oil & butter to pan. Use lid/plate to gently slide Rosti back into skillet. Cook for an additional 15 minutes or until deep golden brown. 

  5. Transfer Rösti to a serving platter or cutting board. Cool 5 minutes. Spread sour cream over top, leaving a one inch border. Top with salmon, pickled and green onions, dill, lemon zest, and flaky salt if you wish. 

  6. Serve with a beautiful chilled glass of Skål and enjoy! 




 

Pickled Red Onion


INGREDIENTS:


  • One red onion - finely sliced

  • ¾ c white wine vinegar

  • 2 ½ tsp sugar

  • ½ tsp salt

  • ½ tsp Sumac

  • ½ tsp Oregano

  • ¼ tsp Aleppo pepper

  • 1 clove garlic


INSTRUCTIONS:


  1. Pour vinegar into a jar. Add salt and sugar, then stir to combine. (Try warming slightly in microwave for 10-15 seconds to help dissolve salt and sugar.)

  2. Add herbs, onions and chopped garlic. Stir to combine, cover and refrigerate. Let onions pickle for at least one hour. They are best eaten within 7-10 days.

 
 
 

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