Salmon Rosti

Rating: 4.04 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010
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Ingredients

Directions

  • 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.

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  • Preheat oven to 200 degrees F.

  • 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.

  • Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition Facts

Serving Size: 2 rösti (salmon cakes)
Per Serving:
317.6 calories; protein 20.9g 42% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 1.4g; fat 17.5g 27% DV; saturated fat 4.5g 23% DV; cholesterol 129.9mg 43% DV; vitamin a iu 379.6IU 8% DV; vitamin c 9.7mg 16% DV; folate 22.9mcg 6% DV; calcium 59.3mg 6% DV; iron 1.9mg 10% DV; magnesium 37.3mg 13% DV; potassium 609.1mg 17% DV; sodium 569.2mg 23% DV; thiamin 0.1mg 11% DV.
Exchanges:

1 starch, 2 1/2 lean meat, 2 fat

Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Danielle Steyh
Rating: 5 stars
03/01/2017
Awesome recipe! We took the advice of another reviewer and added an extra egg and 1/4 cup of bread crumbs. We didn't have a single issue with any of the crumbling. Will definitely be making this again! Read More
LucaJayne15
Rating: 5 stars
02/01/2017
Love this recipe! Super easy and family friendly. Before attempting the recipe I read all of the reviews and I noticed several people stating theirs had fallen apart. I added an extra egg and about 1/4 of bread crumbs and mine came out perfect! Thank you for this recipe! Read More
ROBERTA FATUR
Rating: 3 stars
04/07/2015
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 Read More
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csl
Rating: 4 stars
12/31/2014
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 Read More
lukearrington
Rating: 1 stars
12/22/2013
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. Read More
EatingWell User
Rating: 2 stars
08/20/2013
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 Read More
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Tomten Orchard
Rating: 4 stars
06/01/2013
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. Read More
EatingWell User
Rating: 4 stars
04/07/2013
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. Read More
EatingWell User
Rating: 5 stars
01/05/2013
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. Read More
EatingWell User
Rating: 4 stars
11/07/2012
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 Read More
EatingWell User
Rating: 4 stars
10/30/2011
fixed this last nite...very tasty easy to prepare Read More
EatingWell User
Rating: 4 stars
10/30/2011
Very tasty but definitely falls apart. You have to be EXTREMELY ginger with it in the pan and you should really expect it to fall apart! Read More
EatingWell User
Rating: 4 stars
10/30/2011
I followed the directions exactly and the cake fell apart despite turning them gingerly. Perhaps it need more egg to hold it together? Read More
EatingWell User
Rating: 4 stars
10/30/2011
Baked them and then finished them in the broiler after coating them with cooking spray instead of frying them in a pan. Worked well and did not fall apart. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I had no trouble with them falling apart. Maybe I had more egg than other people or maybe I let them cook longer before flipping so they held together OK. I gave them the full 5 minutes before flipping. The sauce was super yummy! Read More
EatingWell User
Rating: 4 stars
10/30/2011
This achieves the healthy dinner trifecta - quick delicious and filling! I have made them 3 times already and have not had a problem with them falling apart. I use 2 spatulas to carefully flip them - maybe that helps. I've tried them with both canned sockeye salmon and with baked flaked frozen pink salmon and I actually preferred the taste of the canned. Husband loves it and my kids do too - a keeper! Read More
Beth
Rating: 4 stars
10/30/2011
These were good and more filling than I thought.. it was also more potatoey than I originally thought. As far as the comments of it falling apart yes it does unless you cook it for the recommended time before flipping it. You have to give the eggs a chance to cook afterall they are what holds everything together. I also used two spatulas... pick it up with one put the other on top flip and slide back into the pan not a big deal. When I was done cooking them like this you could pick it up with your hands without it falling apart. I think next time I might add a little more.. something. I didn't think it had enough flavor. Maybe green onions and red pepper flakes? Read More
ehwjunk@gmail.com
Rating: 4 stars
10/30/2011
These were delicious and very easy. I didn't have trouble with them falling apart and I did not use the extra egg white. However I "mushed" the cakes together pretty tight and cooked "side 1" till they were very brown before turning with a large thin pancake turner. I did not make the sauce. We ate them the first time with just a squeeze of lemon and ate the leftovers with a sauce of yogurt lemon juice and dill. I preferred it with the yogurt sauce. I would definitely make these again for a quick supper. I served it with cole slaw tossed in a vinaigrette dressing. Read More
EatingWell User
Rating: 4 stars
10/30/2011
This was a home run for me. Good balance of salmon and potatoes added a salad and I was done. This was an easy recipe to prepare. I will make this again. The sauce was excellent and went perfect with the salmon. Read More
EatingWell User
Rating: 4 stars
10/30/2011
Yummm! We loved this recipe! The only thing I would change would be to omit the onions and just season with some onion powder. Since you don't cook the onions prior to stirring into the salmon/potato mixture they end up crunchy in the final product. But you definitely need the flavor so I think onion powder is a good compromise. My family liked it better with ketchup than the sauce in the recipe. Overall- A KEEPER! Read More
EatingWell User
Rating: 4 stars
10/29/2011
So easy to put together and another great reason to keep canned salmon in the pantry and hashbrowns in the freezer. This recipe worked perfectly for my family. They didn't fall apart nor were the onions crunchy. I love a tzatziki sauce with this as much as the sauce recipe listed. Read More
jhm_okm@yahoo.com
Rating: 5 stars
10/29/2011
Delicious! My daughter & I love these! We will make them again. Pros: Quick Easy Filling Cons: Little messy had a hard time telling if they were cooked through Read More
Annerose
Rating: 5 stars
10/29/2011
Great recipe!! We love this recipe even those that don't like salmon. If you want to make it extra special use cut up fresh salmon. 10 oz. of fresh salmon is plenty. It is very good with canned salmon for everyday. We love the sauce that goes with it as well. Read More
TucsonTeeter
Rating: 5 stars
10/29/2011
Even my husband liked it and......he doesn't like salmon. The flavors in the salmon cake were perfect and the caper sauce was the perfect accompaniment. I'll be making this again soon. Pros: Easy to make; tasty and quick Cons: None Read More
Sandra Olsen
Rating: 5 stars
10/29/2011
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. Read More
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