Mel and Mal's Salmon & Potato Rosti Stack

  • 200ml crème fraiche
  • 1tbsp finely chopped fresh dill
  • 2tbsp horseradish cream
  • 1tsp finely grated lemon rind
  • 5 medium potatoes peeled
  • 1 clove garlic, crushed
  • ½ tsp cracked black pepper
  • ¼ cup finely chopped fresh chives
  • 1 egg, lightly beaten
  • 35g plain flour
  • Vegetable oil for frying
  • 16 thin slices smoked salmon

This is the starter to cook if nothing else but to impress your dinner guests!

We often have this with some salad leaves in the warmer months as a bit of a main dish, as its fresh flavours lend themselves to a little bit of al fresco eating!

Serves : 4        Prep/Cooking Time : 35 mins

Tip : You can do alot of the prep work ahead of your eating it, just pop in the fridge with clingfilm over the dishes. However, only fry off the rostis when you are ready to eat otherwise they will go soggy.


Prepare the Main Ingredients

Combine the crème fraiche dill horse radish cream and rind in a small bowl.

Then grate the potatoes coarsely squeeze out the excess moisture then combine the potato in a large bowl with garlic pepper, chives, egg and flour and mix well

Cook the Rostis

Heat the oil in a large frying pan and cook ¼ cup amounts of potato mixture in batches, (flattening the mixture down) until browned both sides and crisp, then drain on absorbent paper

Stack em up

Place one rosti on each serving plate top with 2 slices of salmon and 1 tbsp crème fraiche mixture and repeat then finish each stack with a 1/3rd rosti and remaining crème fraiche mixture

Serve with salad leaves.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES