Röstis with Smoked Salmon and Sour Cream
Crispy potato röstis topped with rich smoked salmon and tangy sour cream, perfect for brunch or elegant appetizers.
Ingredients
For the Röstis
- 450 g medium potatoes with skins, whole Waxy potatoes like russets or Yukon golds preferred.
- 25 g melted butter Plus more for greasing the tin.
- ½ tbsp olive oil
- ½ a onion, thinly sliced
- ½ tsp caraway seeds
- 1 a beaten egg
- sea salt and black pepper to taste
For the Topping
- 100 g smoked salmon, torn into strips
- 1 tsp prepared creamed horseradish
- 60 ml sour cream
- fresh dill finely snipped, to garnish
Instructions
Preparation
- Preheat oven to 190°C / 375°F and butter a 12-cup muffin or bun tin.
- Boil whole potatoes in cold water for about 8 minutes until slightly tender. Drain and let cool.
- Warm olive oil in a frying pan, cook onion with caraway seeds for 10 minutes until soft. Remove from heat.
- Coarsely grate cooled potatoes and mix with onion, beaten egg, salt, and pepper.
Baking
- Spoon mixture into prepared tin, press down lightly, and brush tops with melted butter.
- Bake for about 20 minutes until golden and crisp.
Serving
- Mix horseradish into sour cream.
- Let röstis rest, remove from tin, top with horseradish sour cream and smoked salmon, garnish with dill, and serve warm.
Notes
For added flavor, consider including grated cheese or sautéed garlic in the potato mixture. Serve with lemon wedges for a zesty finish.