Prep Time

60 mins

Cook Time

20 mins


  • Ingredients

  • 1kg (2 pounds) of waxy potatoes

  • 1 red onion, grated

  • 1 egg, lightly beaten

  • 2 tablespoons of olive oil

  • 300 grams (10 oz) smoked salmon

  • Mixed tomatoes & chopped coriander (cilantro) to serve


This dish is perfect for brunch or a light dinner.

  • Avocado Cream

  • 1 large ripe avocado

  • 2 tablespoons of natural greek yoghurt

  • Juice of half a lemon

  • salt to taste

Hints and Tips

Only use waxy potatoes such as Red, Royal Blue or Pontiac for the rosti.

For the rosti, grate the potatoes with a box grater and wrap in a tea towel and leave for 10 minutes.

Squeeze as much water as possible out of grated potatoes and place them in a large mixing bowl.

Now grate the onion and add that to the grated potatoes along with the beaten egg and salt & pepper.

Mix together until well combined.

Heat oil in a large fry pan and add a quarter cup of the potato mixture to the pan and flatten with spatula.

Cook over a medium heat for about 4-5 minutes each side.  Remove from pan and keep warm.

Repeat with reamining mixture.

To assemble, place two rostis on a serving plate & top with smoked salmon & avocado cream.  Serve with a side of mixed tomatoes and sprinkle with coriander (cilantro)

To make the avocado cream, place all the ingredients in a small food processor and blitz until you have a smooth and creamy texture.