Rosti with smoked salmon




Prep Time


Cook Time

The popular breakfast combo of crispy potato rosti and salmon is reinvented as a canapé.



For the rosti with smoked salmon

  • 4 large potatoes — unpeeled
  • 1 red onion
  • ¼ cup flour
  • 1 teaspoon garlic salt
  • Ground black pepper, to taste
  • Cooking oil, for frying
  • 125g cream cheese
  • 100g smoked salmon
  • Finely sliced red onion
  • Mayonnaise, to serve
  • Fresh dill sprigs, to garnish


For the rosti with smoked salmon

  • Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
  • Grate the potatoes and onion into a bowl. Squeeze out as much moisture as you can then pat dry with paper towels.
  • Mix in the flour, garlic salt and pepper.
  • Roll into 16 balls and flatten them out to form small rosti.
  • Heat 2 tablespoons of oil in a large pan over a medium heat. Working in batches, fry the rosti until golden brown and crisp on both sides. Drain on paper towels.
  • Transfer to the prepared tray and bake for 8 minutes until crisp. Leave to cool.
  • To serve, arrange rosti on a serving platter and top with cream cheese, smoked salmon, a little red onion, a dollop of mayonnaise and a sprig of dill.