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Smoked Salmon And Rosti Stacks Recipe
|Creme fraiche||200 Milliliter|
|Finely chopped fresh dill||1 Tablespoon|
|Horseradish cream||2 Tablespoon|
|Finely grated lemon rind||1 Teaspoon|
|Kennebec potatoes||1 Kilogram (5 Medium Sized)|
|Garlic||1 Clove (5 gm), crushed|
|Cracked black pepper||1⁄2 Teaspoon|
|Finely chopped fresh chives||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten lightly|
|Plain flour||35 Gram (1/4 Cup)|
|Vegetable oil||2 Cup (32 tbs) (For Shallow Frying)|
|Thin slices smoked salmon||250 Gram (16 Slices)|
Calories 1414 Calories from Fat 1102
% Daily Value*
Total Fat 124 g191.3%
Saturated Fat 14.8 g74%
Trans Fat 0 g
Cholesterol 52.9 mg
Sodium 66.4 mg2.8%
Total Carbohydrates 56 g18.7%
Dietary Fiber 6.7 g26.8%
Sugars 3.7 g
Protein 24 g48.8%
Vitamin A 10.7% Vitamin C 94.6%
Calcium 4.8% Iron 11.5%
*Based on a 2000 Calorie diet
Combine creme fraiche, dill, horseradish cream and rind in small bowl.
Grate potatoes coarsely, squeeze out excess moisture.
Combine potato in large bowl with garlic, pepper, chives, egg and flour; mix well.
Heat oil in medium pan; cook 1/4 cuPs of potato mixture, in batches, until browned both sides and crisp.
Drain rosti on absorbent paper.
Place one rosti on each serving plate, top with two slices salmon and 1 tablespoon creme fraiche mixture; repeat, then finish each stack with a third rosti and remaining creme fraiche mixture.