Skip to Content

Opening Hours

Today7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm
Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm


Smoked salmon sharing rosti

Serves 6-8
Prep time: 20 mins
Cooking time: 40 mins

Brunch is best shared with friends and whānau, and this smoked salmon sharing rosti is a delicious reason to come together this festive season! Adorned with herby creme fraiche, blushing smoked salmon and crisp greens, this fresh meal is the perfect start to any day.

Smoked salmon sharing rosti

Ingredients

Method

  • 1 large orange kumara, peeled
  • 2 large Agria potatoes, peeled
  • Pams Olive Oil
  • 1/2 cup creme fraiche
  • 2 tbsp chopped fresh dill
  • 1 tbsp Pams Capers, finely chopped
  • Zest and juice of 1 lemon
  • 1/2 telegraph cucumber
  • 1 cup rocket or watercress
  • 100g cold smoked salmon
  • 2 tbsp diced red onion
  • Additional fresh dill and capers, to garnish 

  1. Preheat your oven to 180°C fan bake. Using a grater or grater attachment on a food processor, grate the kumara and potato, and mix together in a bowl.
  2. In a separate mixing bowl, stir together a generous drizzle of olive oil with salt and pepper. Handfuls at a time, squeeze as much liquid from the potato mixture as possible and place into the bowl of oil and seasoning.
  3. Once all of the drained potato mixture is in the bowl, toss until fully coated in oil. Scatter handfuls of rosti mixture across the base of a baking tray, (or two smaller trays) leaving small spaces between each.
  4. Place into the oven and bake for 35-40 minutes, or until golden in colour and crispy around the edges. Once cooked, leave to cool for 5-10 minutes.
  5. While the rosti is cooking, stir together the creme fraiche, dill, capers and lemon zest in a small bowl. Season to taste with salt and pepper.
  6. In a separate bowl, use a vegetable peeler to create ribbons from the cucumber, discarding the seeds/core. Add the rocket, juice of 1/2 the lemon and a drizzle with olive oil, and toss to combine.
  7. To assemble, scatter handfuls of the cucumber mixture across the rosti, followed by dollops of creme fraiche. Lay slices of smoked salmon across the rosti, then sprinkle over the diced red onion.
  8. Squeeze the remaining lemon juice across the rosti, then garnish with additional fresh dill and capers if desired. Serve immediately and enjoy. 
A bit fancy

Go that extra mile and serve some perfectly poached eggs with your salmon rosti.   

Fuss free

If you’re short on time, forgo the rosti and use store-bought hash browns instead.