Oh, friends, let me tell you about my absolute favorite lazy Sunday brunch trick—the smoked salmon potato rosti stack. It’s that magical dish where crispy, golden potato rosti meets silky smoked salmon, all tied together with a tangy swipe of cream cheese. I first fell in love with this combo during a rainy morning in Paris, where a tiny café served it with the fluffiest scrambled eggs. Now it’s my go-to when I want something fancy but don’t want to fuss. Best part? It comes together in 20 minutes flat, and that crispy potato base? Pure heaven. Just wait till you taste the contrast of textures—crunch giving way to that smoky salmon richness. Perfect for impressing guests or treating yourself when you deserve something special.
Why You’ll Love This Smoked Salmon Potato Rosti Stack
This dish has become my brunch MVP for so many reasons – let me count the ways:
- Speed demon: From fridge to plate in under 20 minutes when you’re hangry
- Flavor fireworks: That crispy-salty-smoky-creamy combo is pure magic
- Fancy flexibility: Serve it solo, with poached eggs, or as fancy appetizer stacks
- No chef skills required: If you can grate potatoes, you’ve got this
- Leftover wizard: Turns random fridge bits into something Instagram-worthy
Ingredients for Smoked Salmon Potato Rosti Stack
Here’s everything you’ll need to make these gorgeous stacks—trust me, no fancy ingredients here, just good stuff you probably already have:
- 2 large potatoes (russets work best), peeled and grated – don’t skip squeezing out the moisture!
- 1 tbsp butter + 1 tbsp olive oil (that golden crust needs both)
- 100g smoked salmon, thinly sliced – go for the velvety stuff, not the thick cuts
- 2 tbsp cream cheese or crème fraîche (the tangier the better, in my opinion)
- 1 tsp lemon juice – just a quick bright splash
- Salt and pepper to taste (go light; the salmon’s already salty)
- Fresh dill for that pretty green finish
See? Simple as can be. Now let’s make some magic.
Equipment You’ll Need
No fancy gadgets required here – just a few trusty kitchen essentials:
- Box grater (the medium holes work best for perfect potato shreds)
- Non-stick skillet (my well-seasoned cast iron never lets me down)
- Clean kitchen towel (for wringing out those stubborn potato juices)
- Spatula (the trusty flip-and-serve sidekick)
That’s it! Now grab these and let’s get cooking.
How to Make Smoked Salmon Potato Rosti Stack
Alright, let’s get into the fun part—making these gorgeous stacks! It’s easier than you think, and I’ll walk you through each step. Just follow along, and you’ll be biting into crispy, creamy perfection in no time.
Preparing the Potatoes
First things first: those potatoes. After grating them (watch your knuckles!), grab a clean kitchen towel and squeeze the life out of those shreds. I mean it—get all that starchy liquid out. Dry potatoes = crispy rosti. Then, season them lightly with salt—just a pinch!—and give them a quick toss. You want those shreds to hold together when you press them into the pan.
Cooking the Rosti
Heat your butter and oil in the pan over medium heat—you’ll know it’s ready when a single potato shred sizzles on contact. Press the potatoes into an even layer (about 1/2 inch thick) and let them cook undisturbed for 5-7 minutes. Peek underneath—golden brown? Perfect. Now the scary part: flipping. Slide your spatula underneath, take a deep breath, and flip with confidence! Cook the other side until it’s just as crispy. Pro tip: If it breaks, just press it back together—no one will know!
Assembling the Smoked Salmon Potato Rosti Stack
Here’s where the magic happens. Let the rosti cool slightly (so the cream cheese doesn’t melt into a puddle), then spread it with a generous layer of cream cheese or crème fraîche. Drape that beautiful smoked salmon over the top, drizzle with lemon juice, and finish with a sprinkle of fresh dill. Slice and serve immediately—that first crisp bite is everything. (Bonus: Top with a poached egg if you’re feeling extra fancy!)
Print
20-Minute Smoked Salmon Potato Rosti Stack Magic
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A smoked salmon potato rosti stack is a delicious layered dish combining crispy potato rosti with smoked salmon, often topped with cream cheese or crème fraîche.
Ingredients
- 2 large potatoes, grated
- 1 tbsp butter
- 1 tbsp olive oil
- 100g smoked salmon, thinly sliced
- 2 tbsp cream cheese or crème fraîche
- 1 tsp lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Squeeze excess moisture from the grated potatoes.
- Heat butter and olive oil in a pan over medium heat.
- Press the grated potatoes into a flat round shape in the pan.
- Cook for 5-7 minutes until golden, then flip and cook the other side.
- Remove the rosti and let it cool slightly.
- Spread cream cheese or crème fraîche over the rosti.
- Layer smoked salmon on top.
- Drizzle with lemon juice and garnish with dill.
- Serve immediately.
Notes
- Use a clean kitchen towel to remove potato moisture.
- Press the rosti firmly to keep it intact.
- Adjust cooking time for desired crispiness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Pan-frying
- Cuisine: European
Nutrition
- Serving Size: 1 stack
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: smoked salmon, potato rosti, breakfast, brunch, easy recipe