Description
A crispy, golden rosti topped with creamy avocado slices and delicate smoked salmon. It’s the perfect brunch dish, balancing richness with freshness. The creamy texture of the avocado complements the smoky salmon beautifully. It’s surprisingly easy to make and looks absolutely stunning on the Easter table. I love how it feels fancy, but it’s actually quite simple.
Ingredients
Units
Scale
- 3–4 Russet potatoes
- 1 egg
- 1 tbsp flour
- 2 tsp freeze-dried Italian seasoning
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 2 tbsp avocado oil, divided
- 2 tbsp butter, divided
- 3 tbsp creme fraiche
- 2 large Avocados from Mexico, peeled, pitted, and sliced
- 1 (200 g) package smoked salmon
- 1/4 cup sprouts (broccoli or alfalfa)
- 2 tbsp capers
- 1 tbsp chives, finely chopped
Instructions
- Peel and grate the potatoes using a box grater. Squeeze the grated potato, by the handful, to remove excess water/moisture. Place in a large mixing bowl.
- Add egg, flour, Italian seasoning, dill, salt, pepper, garlic salt, and onion powder. Mix well.
- Add 1 tbsp oil to a large large (10-12 inch) skillet. Preheat over medium-high heat. Add 1 tbsp butter and swirl until melted. Add potato mixture to the pan, gently packing down and tidying up the sides. Cook 8-12 minutes, until underside is golden brown and crispy
- Flip rosti out of pan onto a large plate or cutting board. Return pan to heat, add remaining oil and butter, swirl until butter is melted. Gently return rosti to pan and cook for another 8-12 minutes. Remove to plate, allow to cool 2-3 minutes.
- Top rosti evenly with creme fraiche, avocado slices, salmon, sprouts, capers, and chives, like you would a pizza. Cut into quarters and serve.