Salmon Rosti

Salmon Rosti

25 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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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • ½ 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
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • ⅓ cup reduced-fat sour cream
  • 1 tablespoon capers, rinsed and chopped
  • 1 teaspoon lemon juice


  • 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
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ lean meat, 2 fat

Reviews 25

March 01, 2017
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By: Danielle Steyh
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!
February 01, 2017
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By: LucaJayne15
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!
April 07, 2015
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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.
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