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Rosti with Salmon, Caper Berries & Horseradish Cream

Serves 4
Cook Time approximately 40 minutes

1 1/4 pound russet potatoes, scrubbed and roughly peeled
4 tablespoons unsalted butter
2 tablespoons grape seed oil
4 pieces smoked salmon
4 caper berries
1/3 cup cultured sour cream
2 teaspoons prepared horseradish
kosher salt and fresh ground white pepper
1 tablespoon fresh chives minced

Grate the potatoes using a box grater or the julienne blade on a mandoline. Let the potatoes fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel forming a tight ball and keep twisting until all the moisture is removed.
Place the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.
Heat a 10 inch nonstick saute pan over medium heat. Add the grape seed oil and then place the potatoes evenly across the bottom of the pan. Cook 8 minutes on medium then medium high for approximately 6 minutes to get a crispy crust. Flip the rosti using an over size lid or pizza pan, Cover the saute pan. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.
Combine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.
Arrange the different elements attractively on the cake, cut, and serve,

Recipe and photo adapted from

Products suggested for this recipe:

Smoked Salmon
Since it is smoked over oak rather than fruit woods our Scotch salmon has a rich and delicate taste profile with a silky finish on the tongue.
From $34.95

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