Salmon Rösti

January/February 2010

Your rating: None Average: 3.8 (145 votes)

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.

" 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...
Salmon Rösti

23 Reviews for Salmon Rösti

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.

Quick to pull off with pantry and freezer stuff.
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.

Flavourful, light but filling.

Very tasty. Would like to experiment with using other types of protein. Maybe tuna, canned./flaked chicken. The sauce was yummy.

Easy to put together ahead. Just stuck it in the refrigerator until we were ready to eat.
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.

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.

Easy to make; tasty and quick

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