Northern Lights on the Grater
Crispy Potato Rösti Stacks with Smoked Salmon and Dill Yogurt Sauce
45 minutes
Serves 4
DinnerMediterraneanNut-freeSoy-free
Herb's take
Scandinavian comfort meets modern dinner elegance with this Nordic-inspired rösti, topped with silky smoked salmon and a tangy dill-infused yogurt sauce. You'll master the art of crisping potatoes and learn why squeezing out every last drop of moisture is your new secret weapon.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 250°F and line a baking sheet with parchment paper.
- 02Place the grated potatoes and onion in a clean kitchen towel. Squeeze out as much liquid as possible over the sink.
- 03Transfer the squeezed potato mixture to a large bowl. Stir in the melted butter, flour, beaten egg, smoked paprika, 1 teaspoon of the salt, and black pepper until thoroughly combined.
- 04Heat 2 tablespoons of olive oil in a 10- to 12-inch nonstick skillet over medium heat.
- 05Drop the potato mixture by heaping 1/3-cup portions into the skillet, flattening each to about 1/2 inch thick. Fry 3–4 at a time, without crowding, until golden and crisp, 4–5 minutes per side.
- 06Transfer cooked röstis to the prepared baking sheet and keep warm in the oven. Repeat with remaining oil and potato mixture, adding more oil as needed between batches.
- 07While the last batch cooks, whisk together Greek yogurt, lemon zest, 2 teaspoons lemon juice, dill, Dijon mustard, and remaining 1/4 teaspoon salt in a bowl.
- 08To serve, layer each rösti with slices of smoked salmon. Dollop with dill yogurt sauce, then scatter capers and chives on top. Finish with a final squeeze of lemon if you’re feeling zesty.
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