DNUPotato Rosti with Smoked Salmon & Avocado

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DNUPotato Rosti with Smoked Salmon & Avocado

Deep-fried potato cakes, dressed with smoked salmon, avocado and sour cream.

Ingredients to serve 2

  • 3 x potatoes
  • ½ x onion
  • 30g x butter (from your pantry)
  • 1 x avocadoes
  • 80g x smoked salmon ribbons
  • 60ml x sour cream
  • ½ x red onion – slice finely
  • 5g x fresh chives – chop
  • 1 x lemons – cut into wedges
  • vegetable oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 6 x potatoes
  • 1 x onion
  • 60g x butter (from your pantry)
  • 2 x avocadoes
  • 160g x smoked salmon ribbons
  • 120ml x sour cream
  • 1 x red onion – slice finely
  • 10g x fresh chives – chop
  • 2 x lemons – cut into wedges
  • vegetable oil, salt & pepper (from your pantry)


Step 1

Preheat oven to 100°C. Melt butter in a small saucepan on medium heat and set aside. Peel the avocados and remove the stone, then cut into thick slices. Prepare all other ingredients as indicated above.

Step 2

To make the Potato Rosti, first peel the potatoes and onions and grate both on the coarse side of the grater. Place the potato in a colander and use your hands to squeeze out as much excess liquid as possible. Transfer to a bowl and add the onion and melted butter, stirring well to combine. Season with freshly ground salt and black pepper. Place a deep frying pan on medium to high heat. Add vegetable oil – about 1cm deep. When the oil has heated up, test if it’s hot enough by dropping ½ tsp of the potato mixture into it – it should sizzle gently if it’s ready. If it’s hot enough, carefully drop two ½ cup portions of potato mixture into the hot oil. Flatten each one a bit with a spatula and cook for about 3 or 4 minutes each side until nice and brown and cooked through. When done, remove from the oil and drain on a paper towel then place on a plate in the pre-heated oven to keep warm. Repeat until all the Potato Rostis are cooked (you may need to top up the oil, remember to allow it to reheat too).

Step 3

To serve, divide the Potato Rostis between the plates. Top with avocado, smoked salmon, sour cream and red onion. Sprinkle with chives and add lemon wedges on the side.

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