Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 large leek, thinly sliced
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 ounces smoked salmon, thinly sliced
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, combine the grated potatoes, sliced leek, flour, beaten egg, salt, and black pepper. Mix well.
2. Heat the olive oil in a large non-stick skillet over medium-high heat.
3. Add the potato mixture to the skillet and press it down with a spatula to form a flat cake.
4. Cook the rösti for 8-10 minutes on each side, until golden brown and crispy.
5. Remove the rösti from the skillet and place it on a serving platter.
6. Top the rösti with the smoked salmon slices.
7. In a small bowl, mix together the sour cream and chopped fresh dill. Spoon the mixture over the smoked salmon.
8. Serve the leek and potato rösti with smoked salmon immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 22g
- Protein: 15g
Substitutions for ingredients:
- Yukon gold potatoes can be used instead of regular potatoes.
- Chives can be used instead of leeks.
- Greek yogurt can be used instead of sour cream.
- Fresh parsley or cilantro can be used instead of dill.
Variations:
- Add grated cheese to the potato mixture for a cheesy rösti.
- Top the rösti with poached eggs instead of smoked salmon.
- Add diced bacon to the potato mixture for a bacon and leek rösti.
Tips and tricks:
- Use a non-stick skillet to prevent the rösti from sticking.
- Press the potato mixture down firmly with a spatula to form a compact cake.
- Serve the rösti immediately to prevent it from getting soggy.
Storage instructions:
- The leek and potato rösti with smoked salmon is best served fresh and hot.
Reheating instructions:
- The rösti can be reheated in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the rösti on a large platter with the smoked salmon slices arranged on top.
- Garnish the rösti with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
Pairings:
- Serve the leek and potato rösti with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
Troubleshooting advice:
- If the rösti is sticking to the skillet, add more oil to the pan.
- If the rösti is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
Food history:
- Rösti is a traditional Swiss dish made with grated potatoes that is typically served for breakfast or lunch.
Flavor profiles:
- The leek and potato rösti with smoked salmon is savory, crispy, and slightly sweet.
Serving suggestions:
- Serve the leek and potato rösti with smoked salmon as a main course for brunch or lunch.
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Region: Swiss