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Salmon Rösti

:  January/February 2010

Your rating: None Average: 3.9 (88 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 Recipe

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

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Healthy weight | Heart healthy | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Style/Theme
Budget
Comfort foods
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Fish
Type of Dish
Main dish, fish/seafood
Preparation/ Technique
Bake
Saute
Ethnic/Regional
Other European
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Meal/Course
Brunch
Dinner

Season
Spring
Summer
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Holiday
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Mother's Day
Publication
January/February 2010
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