How to make potato rostis with smoked salmon

I’ve been feeling sorry for myself this weekend as I have a cold so I have cancelled all social activities and bunkered down at home. This has meant that I have been cooking elaborate meals in the hope of reviving my flagging appetite. What could be more self indulgent than a breakfast of smoked salmon? I decided that the perfect accompaniment would be my own recipe for potato rostis. These take a little bit of effort but are well worth the time. The trick is to make sure that the potato mixture is dry so that it sticks together and to ensure that you don’t make the rostis too large so that they are difficult to turn in the pan. Other than that, the potato rostis are really quite straight forward and were just the thing to cheer me up. If these taste good to me with a cold, imagine how much better they will taste to you.

2 large potatoes (300g in total) – I only had small potatoes which take a bit more work to peel
30g butter, melted
30ml olive oil
Salt and pepper to season
100g smoked salmon.
Flat leaf parsley
1 tsp wholegrain mustard
1 tsp lemon juice
1 tsp white wine vinegar

Grating the potatoes
1. Peel and grate the potatoes and pat with paper towel to try and get the mixture as dry as possible. Mix in a bowl with the butter, salt and pepper.
The potato mixture
2. Heat the oil in a frying pan over a medium heat.
3. Spoon 1 and 1/2 tablespoons of the mixture into the pan and form into a round, flat shape. Turn the rosti once you can see the pan side browning and cook until the rosti is golden on both sides. Drain on paper towel.
4. Repeat step 3 with the remaining mixture you should be able to make 4 to 5 rostis. If you cook the rostis together be careful not to over crowd the pan.
5. Serve by putting two of the rostis on each plate and topping with smoked salmon.
6. Mix the mustard, lemon juice and white wine vinegar together and drizzle over the top. Garnish with the parsley.
Serves 2.
Note: If you are wondering why the salmon in the picture looks a little anemic that is because I got it from Daylesford Organic who apparently feed their salmon prawn shells amongst other things which gives it the pale pink colour.
If you liked reading this you might be interested in another great breakfast recipe for banana and ricotta hotcakes. If you would prefer someone else to cook your brunch try The Albion.


  1. So true, you know that if you can taste the wonderful flavours through a cold, then it must be gorgeous when you’re better. I hope you feel better soon! 🙂

  2. Oh the worst thing about being sick is not being about to enjoy your food but rosti and smoked salmon are one way to get the tongue receptors going. Hope you recover from your cold soon!

  3. I’ve never had much luck with rosti but I do love it, I must remember your recipe next time I want to make it.

    Beautiful picture, I love your plate.

    Feel better soon.

  4. Oooh, delicious – I too haven’t had much luck with rosti or potato pancakes and will have to give it a go again.

  5. Lorraine – Thanks

    Helen – That was my feeling, is smoked salmon couldn’t bring back my sense of taste – nothing could!

    Kerri – You have commented on this plate previously – I think you have as much of a crockery obsession as me!

    Su- Lin – This recipe is super easy the trick is keeping them pretty small in size.

Leave a Reply

Your email address will not be published. Required fields are marked *