Smoked salmon rosti stacks

Smoked salmon is the ideal companion to these fried potato rosti stacks with a buttermilk horseradish dressing.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Smoked salmon rosti stacks
  • 800 gram medium potatoes, unpeeled, washed
  • 1/3 cup (80ml) buttermilk
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh flat-leaf parsley, chopped finely
  • 2 tablespoon olive oil
  • 100 gram smoked salmon slices
  • 40 gram baby rocket leaves


Smoked salmon rosti stacks
  • 1
    Boil, steam or microwave whole potatoes 5 minutes; drain. Cool 20 minutes.
  • 2
    Meanwhile, make buttermilk dressing: combine buttermilk, horseradish and parsley in a small bowl.
  • 3
    Coarsely grate potatoes into a medium bowl.
  • 4
    Heat oil in a large frying pan over medium heat; drop ¼ cups grated potato into pan, flatten with a spatula. Cook rösti, in batches, until browned on both sides. Remove from pan.
  • 5
    Layer rösti, salmon and rocket on serving plates; serve with buttermilk dressing.


Replace smoked salmon with smoked trout thinly sliced leg ham or rare roast beef.

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