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Potato rosti has its roots deeply embedded in Swiss cuisine, with origins dating back to the 19th century. It was initially a breakfast dish enjoyed by farmers in the German-speaking region of Switzerland. The dish was simple, made with just potatoes and salt, serving as a nourishing meal to fuel a hard day's work. Over the years, as culinary techniques and tastes evolved, so did rosti. It began to incorporate various ingredients, spices, and flavors, transforming it into a dish that can be enjoyed at any time of day.

Smoked Salmon Potato Rosti Stack

Discover the deliciousness of the Smoked Salmon Potato Rosti Stack, a perfect blend of crispy, golden potato rosti and rich, smoky salmon. Ideal for brunch, appetizers, or light lunches, this recipe is steeped in Swiss tradition while allowing culinary creativity. With earthy flavors and a creamy dill element, it’s sure to impress your guests. Dive into this delightful dish and bring elegance to your dining table! #SmokedSalmon #PotatoRosti #BrunchIdeas #CulinaryDelight #ComfortFood #HealthyEating #RecipeInspiration
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Ingredients
  

4 large potatoes, preferably Yukon Gold

1 medium onion, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

4 ounces smoked salmon, sliced

1/2 cup crème fraîche

1 tablespoon fresh dill, chopped (plus extra for garnish)

1 tablespoon lemon juice

Capers, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Potatoes: Peel the potatoes and grate them using a box grater or food processor. Rinse the grated potatoes in cold water to remove excess starch, then drain well. Squeeze out any remaining moisture using a clean kitchen towel.

    Make the Rosti Mixture: In a large bowl, combine the grated potatoes, chopped onion, salt, and black pepper. Mix well until all ingredients are fully integrated.

      Cook the Rosti: Heat olive oil in a non-stick skillet over medium heat. Take a handful of the potato mixture and form it into a patty, then place it in the skillet. Flatten it slightly with a spatula. Cook for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels. Repeat until all the mixture is cooked.

        Prepare the Topping: In a small bowl, mix together the crème fraîche, chopped dill, and lemon juice. This will be used as a flavorful spread between layers of the rosti and smoked salmon.

          Assemble the Stack: Start with one potato rosti as the base, spread a layer of the dill crème fraîche, and then top with a few slices of smoked salmon. Repeat the layers until you have 3-4 stacks, finishing with a rosti on top.

            Garnish and Serve: Top the final rosti layer with additional crème fraîche, a sprinkle of fresh dill, and a few capers. Serve with lemon wedges on the side for an extra zest.

              Prep Time: 15 min | Total Time: 40 min | Servings: 4