Recipe Image

Salmon Rosti

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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