Smoked Salmon on Rösti with Minted Crème Fraîche

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Where would brunch be without smoked salmon? This recipe is a good way to use up leftover potatoes, although it’s so good you’ll possibly want to cook some spuds just to make it.


  • 400 g (14 oz) potatoes, boiled or roasted in their skins, cooled
  • 1 egg
  • 1 small red onion, peeled and finely sliced
  • 1 scant teaspoon salt
  • 1 scant teaspoon freshly ground pepper
  • 6 mint leaves, shredded
  • 60 ml (2 fl oz) crème fraîche or sour cream
  • 100 g (3 ½ oz) smoked salmon slices
  • 2 teaspoons salmon roe, caviar, or lumpfish roe (or a combination of these)


Peel potatoes if desired then grate on a coarse grater. Mix with egg, onion, salt and pepper. Halve mixture, roll into balls and flatten between your hands into 2 discs about 1 ½ cm ( in) thick – you now have röstis. Heat a frying pan brushed with a little butter or oil. Add röstis and fry for a few minutes over a moderate heat until golden. Turn and cook until golden on the other side.

Mix mint into crème fraîche. To serve, place a rösti on a plate, lay some sliced salmon on top then a dollop of minted crème fraîche and a little mound of salmon roe.