Rosti with Salmon and Dill Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg potato (s), mainly waxy
- 200 g salmon, pickled
- 200 g sour cream
- 300 g low-fat quark
- 1 bunch dill
- 0.5 ½ lemon (n)
- 2 teaspoons horseradish
- nutmeg
- salt
- Pepper, whiter
- Oil, neutral
- possibly butter
Print Recipe
Pin Recipe Instructions
- Peel and roughly grate the potatoes. Then squeeze out well and season with nutmeg, salt and pepper.
- Let the oil (e.g. rapeseed or sunflower oil) get hot in a large pan, add the grated potatoes, press firmly and then fry on each side for 10 - 12 minutes over medium heat. (To turn, simply place a plate or pot lid on the hash brown and turn the pan.)
- If you like, you can add a piece of butter to the pan at the end and fry the hash browns for 1 - 2 minutes on each side.
- In the meantime, make a dip from the sour cream, quark, horseradish and dill. Squeeze half a lemon and season the dip with the juice, salt and pepper.
- The finished rösti e.g., spread with the dip and top with salmon.
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