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Salmon Potato Rosti


Recipe Info

  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 25m

These crisp mini rostis make the perfect canapés for a summer Christmas.


  • 3 potatoes, peeled and coarsely grated
  • 1 egg, whisked
  • 2 tbsps plain flour
  • 20g butter, melted
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 cups sour cream
  • 11⁄4 cups smoked salmon 
  • 40 asparagus sprigs, blanched 
  • Fresh dill, chopped, to serve 


Step 1

Place the peeled and grated potato in a colander and squeeze out all the moisture. Transfer to a large bowl, then add the egg, flour and butter. Season with salt and pepper.

Step 2

Heat the oil in a frying pan over medium- high heat. Add heaped tablespoonfuls of the potato mixture and flatten slightly with an egg lifter. Cook for 1-2 minutes each side or until crisp and golden then drain on a paper towel. Repeat with the remaining potato mixture and allow to cool slightly.

Step 3

Top each rosti with a dollop of sour cream, sliced smoked salmon wrapped around 2 sprigs of asparagus and chopped fresh dill. Season with black pepper.

Related Recipes:
  • Christmas Rocky Road Fudge

  • Grapefruit Mimosa

  • White Christmas Martini

  • Berry Gin Cocktail

  • Christmas Fruit Cake