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Swiss Rösti with Smoked Salmon and Beetroot Salad

Rösti with Smoked Salmon and Beetroot Salad


  • Author: Kaity Farrell
  • Prep Time: 25 minutes
  • Cook Time: 32 minutes
  • Total Time: 57 minutes
  • Yield: 4 servings 1x

Description

This crispy Swiss rösti potato pancake is topped with horseradish yogurt sauce, a simple grated beetroot salad, smoked salmon, and crispy shallots.


Ingredients

Scale

Rösti

Horseradish Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 2 tablespoons prepared horseradish
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • pinch of kosher salt
  • pinch of black pepper

Beetroot Salad

Crispy Shallots

Serve with:

  • 4 oz. of smoked salmon
  • fresh dill
  • chopped chives
  • lemon zest

Instructions

  1. Parboil the potatoes for 10 minutes in salted boiling water the day before you want to cook the rösti. Drain the potatoes and refrigerate them overnight.
  2. When you’re ready to cook the rösti peel then grate the potatoes on a box grater.
  3. Heat a cast-iron skillet on med-low heat. Then add the oil or butter.
  4. Add the grated potatoes and season them with kosher salt and black pepper. Use 2 wooden spoons or spatulas to gently toss the potatoes in the oil/butter and seasonings for about 1-2 minutes to start cooking and seasoning them evenly.
  5. Then press the potatoes down with the back of a large spoon or spatula.
  6. Lower the heat slightly and cook the rösti undisturbed for about 10 minutes. Watch and adjust the heat level as needed. If you think it’s too high lower it and vice versa.
  7. Place a plate over the skillet and flip the skillet over, inverting the rösti onto the plate. Use caution with the hot skillet and use a potholder to hold the skillet handle.
  8. Slide the rösti now cooked side up back into the skillet and cook the other side for about 10 minutes.
  9. Slide the cooked rösti onto a serving platter or plate.
  10. Meanwhile prepare the horseradish yogurt sauce by mixing the horseradish, lemon zest and juice, salt and pepper into the Greek yogurt.
  11. To prepare the beetroot salad wash and peel the beetroot then cut it into thin slices. Stack the slices and cut them into thin sticks. Dress the julienned beetroot with olive oil, champagne vinegar, salt and pepper to taste.
  12. To prepare the crispy shallots peel and thinly slice the shallot. Place a layer of paper towels onto a plate. Then heat a pan on medium-high to high heat and add the olive oil. Cook the shallots in the hot oil until they are browned and crispy, stirring frequently to avoid burning the shallots. They will cook quickly. Transfer the cooked shallots to the paper towels to drain and season with a pinch of kosher salt. They will crisp up further as they cool.
  13. To assemble the finished dish spread the horseradish yogurt sauce onto the center of the rösti leaving the edge exposed. Then layer on the beetroot salad followed by the smoked salmon. Garnish with crispy shallots, fresh dill sprigs, chopped chives, and lemon zest.
  14. Serve immediately and enjoy!

Notes

  • Starchy dry potatoes are best for making a potato rösti. This one was made with Yukon golds but russet potatoes would work great.
  • It’s important to let the potatoes cool down properly in the fridge overnight to retain their texture. If you try to grate them right after they are parboiled they will become too mushy and will be harder to peel as well. If you are in a time crunch then you can freeze the potatoes for about 30 minutes to cool them down quickly.
  • You want to maintain a nice med-low temperature when cooking the rösti so that the bottom forms a nice crispy golden crust that isn’t underdone or burnt. Every range top is different so you’ll have to watch and figure out the sweet spot of yours. This is why I prefer to use a cast-iron skillet for its heavy bottom that conducts heat evenly.
  • Cuisine: Swiss

Keywords: rösti, swiss rösti, swiss rosti, potato rosti, recipe for rosti, potato rosti recipe, how to make a potato rosti