Servings4
Ingredients
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Instructions
- Coarsely grate the potatoes and squeeze out as much moisture as possible with a clean towel. Season with salt and pepper.
- Heat a thin layer of butter and oil in a non-stick pan. Press the potato into small, flat cakes and fry slowly until the underside is deeply golden.
- Flip carefully and cook the other side until crisp and the centre is tender. Keep warm while you mix dill, black pepper and lemon for the topping.
- Top each rösti with the salmon and creamy garnish, then serve with crisp potato rösti with cool smetana.
Kitchen note: Taste the dill, mustard and lemon just before serving; their fresh notes should lift the salmon, not overwhelm it.
Why you'll like this recipe
- Dill, black pepper and lemon gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crisp potato rösti with cool smetana.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with crisp potato rösti with cool smetana. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.