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.
From EatingWell: 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.
21 Reviews for Salmon Rösti
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!
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.
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.
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?