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Salmon Rösti

January/February 2010

Your rating: None Average: 3.8 (112 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.



READER'S COMMENT:
" 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

Makes: 4 servings, 2 rösti (salmon cakes) each

Active Time:

Total Time:

Ingredients

  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • 1/2 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
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon capers, rinsed and chopped
  • 1 teaspoon lemon juice

Preparation

  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

Per serving: 317 calories; 18 g fat (4 g sat, 7 g mono); 143 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 21 g protein; 2 g fiber; 559 mg sodium; 605 mg potassium.

Nutrition Bonus: Potassium (17% daily value), Vitamin C (15% dv), source of omega-3s.

Carbohydrate Servings: 1

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


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