Salmon Rosti

Awesome recipe! We took the advice of another reviewer and added an extra egg and 1/4 cup of bread crumbs. We didn't have a single issue with any of the crumbling. Will definitely be making this again!

Love this recipe! Super easy and family friendly. Before attempting the recipe I read all of the reviews and I noticed several people stating theirs had fallen apart. I added an extra egg and about 1/4 of bread crumbs and mine came out perfect! Thank you for this recipe!

The first time I tried this recipe I was was overwhelmed by the, taste of salt. I tried it again with fresh salmon and omitted the capers! This worked. They have a crispy crust and tender center. Thanx for sharing!raf

Used shredded fresh potato that I very lightly salted then microwaved ~ 2 minutes, they came out slightly sticky which helped them stay together while cooking. Very tasty! Pros: easy

terrible! fell apart completely, each time. stuck to the pan even with more oil added. I'm sure the flavor would have been nice, but this recipe does not hold together well at all. Very disappointed.

Work with it! Love this recipe. The flavors are well put together: fish, potatoe, onion, dill. Sauce a nice complement. Cake crumbled apart while pan cooking, so I put each cake into a muffin tin and baked for 15 minutes: Perfect for me, a bit crisp on the outside, cooked on the inside. This is a healthy keeper. Pros: I enjoyed the flavor, well balanced fish and potatoe. Cons: Crumbled apart while cooking.

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. Pros: Easy to make; tasty and quick Cons: None

Great recipe!! We love this recipe, even those that don't like salmon. If you want to make it extra special use cut up fresh salmon. 10 oz. of fresh salmon is plenty. It is very good with canned salmon for everyday. We love the sauce that goes with it as well.

Delicious!My daughter & I love these! We will make them again.Pros: Quick, Easy, FillingCons: Little messy, had a hard time telling if they were cooked through

Delicious! My daughter & I love these! We will make them again. Pros: Quick, Easy, Filling Cons: Little messy, had a hard time telling if they were cooked through

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 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?

fixed this last nite...very tasty, easy to prepare,