Smoked salmon on potato rosti

title="Smoked salmon on potato rosti"
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(7) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Salmon recipes

Ingredients

• 125mls (1/2 cup) sour cream


• 1 Lebanese cucumber, de-seeded, diced


• 2 tablespoons light olive oil


• 100g baby spinach leaves, washed & dried


• 300g (16 slices) smoked salmon


• Lemon wedges, to serve

potato rosti

• 800g (about 4) Desire potatoes, peeled


• 2 eggs, lightly whisked


• 35g (1/4 cup) self-raising flour


• 1 tablespoon milk


• Salt & ground black pepper, to taste

Method

• 
  
  
  Step 1
  
  
  
  
  Combine sour cream and cucumber and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To make potato rosti, coarsely grate the potatoes, place in a colander and rinse under cold running water. Drain well.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the potatoes on a dry tea towel and squeeze out all the moisture. Transfer to a bowl, add eggs, self-raising flour, milk and salt and pepper and stir with a fork until well combined.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat the light olive oil in a large non-stick frying pan over a medium to high heat. Using a large metal spoon, add 1/2 of the potato mixture to the hot pan in 2 separate spoonfuls and spread each to a patty about 12cm in diameter and 8mm thick.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Cook for 3-5 minutes each side or until golden and cooked through. Remove from pan and drain on a paper towel. Keep warm. Repeat with the remaining potato mixture to make 2 more rosti.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Place each rosti on a serving plate and top with spinach leaves, smoked salmon, then a spoonful of sour cream and cucumber mixture. Serve with lemon wedges.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2108 kj

  Energy




• 28g

  Fat Total




• 11g

  Saturated Fat




• 4g

  Fibre




• 28g

  Protein




• 182mg

  Cholesterol




• 1079.87mg

  Sodium




• 4g

  Carbs (sugar)




• 33g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Kirsty Cassidy


• Publication: Australian Good Taste

Source: taste.com.au