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Smoked salmon sharing rösti

Smoked salmon sharing rosti

Total Time
25 min
15 min
10 min
Smoked salmon and a herby cream topping transforms this super simple rösti into a café-style dish that’s perfect for a relaxed brunch with friends.



350 g, peeled, coarsely grated


350 g, peeled, coarsely grated


1 medium, lightly beaten

Baby spinach

200 g

Light sour cream

cup(s), (85ml)

Fresh chives

2 tsp, chopped, plus extra to serve

Fresh dill

2 tsp, chopped, plus extra to serve

Smoked salmon

120 g


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Enclose 350g peeled, coarsely grated potato and 350g peeled, coarsely grated carrot in a clean tea towel
  2. and press firmly to squeeze out any excess liquid. Lightly spray a large, ovenproof non-stick frying pan with
  3. oil and heat over medium-high heat. Spread potato and carrot evenly over the base of pan. Cook for
  4. 5 minutes, or until vegetables are tender. Roughly break up rösti with a spatula or wooden spoon. Stir in
  5. 1 lightly beaten egg and season with salt and pepper. Spread mixture again over base of pan and smooth
  6. over the top. Preheat oven grill to high. Place frying pan under grill. Cook for about 5 minutes or until the
  7. top of rösti is golden brown. Meanwhile, steam or microwave 200g baby spinach leaves until wilted. Drain.
  8. Mix ⅓ cup (85ml) light sour cream with 2 teaspoons each of chopped fresh chives and chopped fresh dill
  9. in a small bowl. Season with salt and pepper. Serve rösti with 120g smoked salmon, spinach, herbed sour
  10. cream and lemon wedges. Sprinkle with extra chopped chives and dill.