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Potato and Leek Hash Browns with Smoked Salmon

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Potato and Leek Hash Browns with Smoked Salmon

The perfect potato and leek hash browns with smoked salmon recipe with a picture and simple step-by-step instructions.

  • 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 tablespoon Vegetable oil
  • 3 tablespoon Butter
  • 200 g Creme fraiche Cheese
  • 2 tablespoon Paprika pulp (Ajvar)
  • 1 tsp Lemon juice
  • 0,5 tsp Powdered sugar
  • 300 g Sliced ​​smoked salmon
  • Black pepper from the mill
  1. 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.
  1. 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.
  1. 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.
Dinner
European
potato and leek hash browns with smoked salmon

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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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