Potato Rosti with Smoked Salmon: Easy and Super Delicious!

There’s something oddly satisfying about food that’s both crisp and creamy, salty and tangy, rustic and refined, all at once.

Potato Rosti sounds fancy, but it’s secretly simple. You grate, you fry, you dollop, and cook. This dish walks the line between brunch stardom and elegant appetizer, though it can easily moonlight as a lazy lunch or late-night snack for the potato-obsessed.

The Story Behind Potato Rosti

Let’s start in Switzerland, home of the original rösti. Back then, it wasn’t topped with salmon, but it was the breakfast of choice for hungry farmers in Bern.

As the rösti wandered from the Alps into modern kitchens, it picked up some upgrades. Now it shows up with all kinds of toppings, including smoked salmon. While it’s often linked to hash browns, rösti is actually crispier on the outside and more tender on the inside.

Pro Tips for the Best Potato Rosti with Smoked Salmon

• Squeeze out excess moisture because grated potatoes hold water like a sponge. Wrap them in a clean towel and twist like you mean it.
• Whether you go with clarified butter or oil, be generous. The potatoes need that contact to crisp up properly.
• Flatten the grated potato in the pan and press gently to help it crisp evenly.
• Sprinkle the chives just before serving to keep them fresh and perky, not wilted and sad.

Can I Use Another Type of Fish Instead of Smoked Salmon?

You absolutely can. Smoked trout, mackerel, or even anchovies work beautifully here. Just keep in mind the salt level, some smoked fish pack a heavier punch than salmon, so adjust your cheese and lemon accordingly. If you're going full vegetarian, skip the fish and load up on sautéed mushrooms or roasted veggies instead.

Do I Need a Nonstick Pan for This?

Nonstick makes your life easier, no doubt. But if you’ve got a well-seasoned cast iron skillet, that’ll work like a dream too. Stainless steel is more of a risk, unless you're in a particularly fearless mood and enjoy scraping things off with a chisel.

Can I Bake Instead of Frying?

You can, but manage expectations. Baking works, but you won’t get that same all-over crispiness.

How Thin Should I Grate the Potatoes?

Use the large holes on your box grater. Too fine, and they’ll turn to mush; too thick, and they won’t cook through evenly. You want long shreds that crisp around the edges but stay tender inside.

Can I Add Herbs or Spices to the Potato Mix?

Yes! Thyme, dill, or even a touch of paprika can sneak into the mix. Just don’t go overboard, let the potato do the talking, and keep the spice parade subtle.

How to Make Potato Rosti with Smoked Salmon

Step 1

Step 1

Peel your potatoes and grate them in a bowl.  Then add salt and mix.

Peel your potatoes and grate them in a bowl.  Then add salt and mix.

Step 2

Step 2

Heat clarified butter or oil in a pan over medium heat and scoop the potato mix into the pan.

Heat clarified butter or oil in a pan over medium heat and scoop the potato mix into the pan.

Step 3

Step 3

Flatten your mixture into a pancake and cook for about 5 minutes per side, or until golden and crisp on both sides.

Flatten your mixture into a pancake and cook for about 5 minutes per side, or until golden and crisp on both sides.

Step 4

Step 4

In a small bowl, mix the cream cheese with lemon juice and zest. Stir until smooth and tangy. Place the crispy rösti on a plate, add a dollop of the lemony cheese, top with smoked salmon, and finish with chopped chives.

In a small bowl, mix the cream cheese with lemon juice and zest. Stir until smooth and tangy. Place the crispy rösti on a plate, add a dollop of the lemony cheese, top with smoked salmon, and finish with chopped chives.