Salmon Rosti

23 Reviews
From: EatingWell Magazine January/February 2010

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

Ingredients 4 servings

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  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • 1/2 cup finely chopped red onion
  • 2 large eggs plus 1 large egg white, lightly beaten
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon capers, rinsed and chopped
  • 1 teaspoon lemon juice

Preparation

  • Active

  • Ready In

  1. Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
  2. Preheat oven to 200 °F.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
  4. Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition information

  • Serving size: 2 rösti (salmon cakes)
  • Per serving: 318 calories; 18 g fat(5 g sat); 2 g fiber; 19 g carbohydrates; 21 g protein; 23 mcg folate; 130 mg cholesterol; 1 g sugars; 0 g added sugars; 380 IU vitamin A; 10 mg vitamin C; 59 mg calcium; 2 mg iron; 569 mg sodium; 609 mg potassium
  • Nutrition Bonus: Potassium (17% daily value), Vitamin C (15% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 1/2 lean meat, 2 fat

Reviews 23

April 07, 2015
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By: halfnelson47
The first time I tried this recipe I was was overwhelmed by the, taste of salt. I tried it again with fresh salmon and omitted the capers! This worked. They have a crispy crust and tender center. Thanx for sharing!raf
December 31, 2014
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By: csl
Used shredded fresh potato that I very lightly salted then microwaved ~ 2 minutes, they came out slightly sticky which helped them stay together while cooking. Very tasty! Pros: easy
December 22, 2013
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By: lukearrington
terrible! fell apart completely, each time. stuck to the pan even with more oil added. I'm sure the flavor would have been nice, but this recipe does not hold together well at all. Very disappointed.
August 19, 2013
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By: EatingWell User
Easy but Bland My husband made these, and he wasn't sure whether to thaw the potatoes first. I think he used them semi-thawed. The resulting patties needed at least twice the salt called for, more oil, maybe a bit more pepper, and about four times the amount of sauce. Pros: Easy Cons: Bland
June 01, 2013
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By: Tomten Orchard
Work with it! Love this recipe. The flavors are well put together: fish, potatoe, onion, dill. Sauce a nice complement. Cake crumbled apart while pan cooking, so I put each cake into a muffin tin and baked for 15 minutes: Perfect for me, a bit crisp on the outside, cooked on the inside. This is a healthy keeper. Pros: I enjoyed the flavor, well balanced fish and potatoe. Cons: Crumbled apart while cooking.
April 07, 2013
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By: EatingWell User
A fun new meal for our rotation Mine held together OK (barely) and tasted good. The outside was crispy but the inside didn't seem done. I smooshed them down as much as I could to get them thin, so not sure what else I could have done. Will be making them again so can try some different techniques mentioned here. Pros: Quick to pull off with pantry and freezer stuff. Cons: Not done in the middle.
January 05, 2013
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By: EatingWell User
So Delicious. Wonderful flavour combinations. I paired it with some butter lemon asparagus and it was incredible. Best results (not falling apart) when I used a spoon to pack down the mixture into the cup. I added more spice and it took it well, used fresh salmon instead of canned and cubed hash browns (next time I will use shredded). Overall, a phenomenal meal. Pros: Flavourful, light but filling.
November 07, 2012
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By: EatingWell User
Very tasty. Would like to experiment with using other types of protein. Maybe tuna, canned./flaked chicken. The sauce was yummy. Pros: Easy to put together ahead. Just stuck it in the refrigerator until we were ready to eat. Cons: A little hard to hold together
August 22, 2011
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By: Sandra
Excellent Recipe! The combination of potato and salmon are wonderful. I used fresh potato and they created a lot of liquid which I should have squeezed out before proceeding. My first batch held together perfectly, second batch threatened to fall apart. I think it may have been due to not packing into measuring cup enough. I think this would work well if cooked liked other rosti recipes, where you heat the oil in pan, add the potato mixture, press it out and cook it as a giant cake. To cook the other side you place a plate on top, flip over onto the plate, and then slide back into the hot skillet.