Smoked Salmon + Potato rosti + Yogurt Sauce
The 'rosti' potato can feed many with few! Just a couple of potatoes and you've got at least two dozen little appetizers! They can be made ahead and then reheated in a 400F oven for a few minutes to crisp up. Smoked salmon is a classic top, but they are truly delicious on their own, or topped with a little fried bacon, cheese & sour cream. PATIENCE is the key here: keep you heat medium, let them crisp about 75% on one side before flipping over to crisp the other side. Add potato to hot oil, if it's cold, they will be greasy.
The Yogurt sauce keeps well and is delicious with roasted chicken and oven-roasted rainbow trout!
2 yellow-fleshed potatoes or small baking (Russet) potatoes
Kosher Salt and fresh ground black pepper
½ lb smoked salmon, thinly sliced
7-8 sprigs Dill, chopped, reserving some for garnish
1 tbsp. Capers, chopped
1/2 cup Yogurt
¼ cup Mayo
- Make Rosti: Grate potatoes with a coarse grater in a large bowl
- Using a kitchen towel or your hands, squeeze potatoes, a handful at a time, to rid them of excess moisture; place in another bowl
- Season well with salt and pepper
- Heat a frying pan on the stove over medium-high heat; turn heat down slightly. You will need to adjust your heat from medium-high to medium-low throughout the cooking process.
- Add a good amount of neutra oil, until the bottom is coated
- Add 4-6 generous tablespoonfuls of grated potato to the pan and using a spatula, press onto pan. There is no need to ‘pack’ the potatoes together: just drop them into the frying pan and gently tap down.
- Allow to cook 3-4 minutes, and then turn over and cook until crisp, about 2 more minutes.
- Make Yogurt Sauce by combining dill, capers, yogurt, mayo and lemon zest.
- Slice Salmon then serve on rosti garnished with yogurt sauce and some dill fronds.