Swiss Rosti With Smoked Salmon and Poached Egg
Updated April 12, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds yellow-fleshed potatoes, parboiled, peeled and chilled
- Salt and pepper
- 2tablespoons clarified butter, duck fat or vegetable oil, plus more as needed
- 4 to 6eggs, at room temperature
- 6slices smoked salmon (about 8 ounces)
- 1cup crème fraîche or sour cream
- Snipped chives, for garnish
- Watercress, for garnish
Nutritional analysis per serving (6 servings)
325 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 16 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Step 2
Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn’t sticking; loosen with a spatula if necessary.
- Step 3
Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Step 4
Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Step 5
Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water’s surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Step 6
Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Step 7
Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Private Notes
Comments
I can't look at this recipe without wanting to retitle it "Salmon Rushdie."
This recipe is fine except for one thing, it just says "par boil" without giving any more information. The potatoes need to be par boiled but undercooked so that they are still slightly firm in the center. If they are cooked until done then the starches will be fully gelatinized and the rosti will not hold together. This is key if you are to be successful in making this.
I parcook my potatoes in the microwave (poke a few holes with tip of paring knife) for 5-6 minutes depending on amount. No muss, no fuss, nothing to wash and easy to cool, wrap and chill. Works like a charm.
Clarified butter is the only fat I would opt for with added flavor perk and has a much higher smoking point that any butter/oil combo. Rosti is an upscale version of hash browns and latkes. "Par" cooking is optimal with the chilling being to the cook's advantage. It simply means to "do ahead" to a certain point. The starch on the potatoes will chill, yielding good results. Older method of using raw potatoes and ridding excess moisture is outdated and very messy.
To those asking, par cook potatoes about half way, or just a bit beyond before chilling. Remember that while the potatoes are cooling, they are still cooking a bit. The potatoes should feels fairly to somewhat soft on the outside with a somewhat firmer center. I boil the potatoes with the skin and it easily peels off the next day. Grating should not require much effort, but should not feel at all mush. It is only trick the first time you do it to judge this.
Very tasty. Follow the notes on keeping the potatoes cold before grating. Grating is a lot of work, used about 6 yellow gold potatoes. Served with smoked salmon. Added some fresh rosemary to potatoes before serving. Eggs were good but not necessary. Served with fresh collard greens with red vinegar, which made a nice pairing.
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