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Potato and dill rostis with smoked salmon and horseradish

  • Timer Prep 20 min
    Cook 30 min
  • Chart 360.0 cal/
  • Chef hat Easy


Juice and zest 1 of the lemons, and chop the other into 6 wedges. Slice the cornichon. Chop the dill.


  1. 1 Put the potatoes in a pan of cold water, bring to the boil and simmer for 6 minutes.
  2. 2 Drain, rinse under cold water, then peel.
  3. 3 Coarsely grate into a bowl, season, then stir through the dill.
  4. 4 Divide into 2 equal portions per person, then, using lightly floured hands, shape into flattened rounds. Chill for 10 minutes to firm up. Move on to the next step while you wait.
  5. 5 Meanwhile, mix the horseradish into the soured cream, to taste, and add a good squeeze of lemon juice. Set aside.
  6. 6 Heat the oil and butter in a large frying pan. Fry the rostis in batches, over a medium heat, for 3-4 minutes each side or until golden. Transfer to a warm plate and repeat with the remaining rostis.
  7. 7 Divide the rostis among plates to serve. Top with a folded slice of smoked salmon and a dollop of the horseradish cream.
  8. 8 Sprinkle with the lemon zest and sliced cornichons. Season with black pepper and serve with the lemon wedges on the side.
  • Average per serving
  • Calories 360.0kCal
  • Fat22.6g
  • Saturated8.8g
  • Salt1.19g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg