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Potato and Leek Hash Browns with Smoked Salmon

5 from 3 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 3 people
Calories 440 kcal

Ingredients
 

  • 600 g Jacket potatoes, waxy, from the day before
  • 150 g Leek rings, cleaned ready to cook, fresh
  • 0,5 tsp Ground caraway
  • 1 tsp Potato starch flour
  • Chili salt
  • 3 tbsp Vegetable oil
  • 3 tbsp Butter
  • 200 g Creme fraiche Cheese
  • 2 tbsp Paprika pulp (Ajvar)
  • 1 tsp Lemon juice
  • 0,5 tsp Powdered sugar
  • 300 g Sliced ​​smoked salmon
  • Black pepper from the mill

Instructions
 

  • Peel the potatoes and grate them coarsely on a rösti grater. Mix with the drained leek rings. Season with the chilli salt, pepper and caraway seeds. Fold in the potato starch and mix well. Divide into three equal portions. Heat a tablespoon each of butter and oil in a 20 cm non-stick pan.
  • Add a portion of rösti mass, distribute evenly and press down. Fry until golden brown over medium heat for about 5 minutes, turn and add a little butter if necessary and fry golden brown on this side for about 5 minutes. Keep warm in the preheated oven and Fry the other hash browns as indicated.
  • In the meantime, mix creme fraiche with paprika pulp, lemon juice, powdered sugar and chilli salt and season to taste. Serve the smoked salmon (quality as desired) together with the hash browns and the cream. As a main course for three and as a starter for six.

Nutrition

Serving: 100gCalories: 440kcalCarbohydrates: 4.9gProtein: 1.8gFat: 46.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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