Potato Rosti with a Smoked Salmon Rose

This is a lovely way to enjoy smoked salmon without the bagel. The crispy potato pancake is perfect for a special brunch.
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 6 to 8 servings
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Ingredients

8 ounces thinly sliced smoked salmon, cut lengthwise into 1/2-inch-thick slices

3 large russet potatoes (1 3/4 pounds)

1/3 cup ghee or vegetable oil

1/4 cup sliced fresh chives

Creme fraiche, lemon wedges, capers and diced red onion, for serving

Directions

  1. Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate.
  2. Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl.
  3. Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes.
  4. Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side.
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