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Vegetable Rosti with Smoked Salmon

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Vegetable Rosti with Smoked Salmon

The perfect vegetable rosti with smoked salmon recipe with a picture and simple step-by-step instructions.

  • 500 g Potatoes
  • 400 g Carrots
  • 400 g Zucchini fresh
  • 3 piece Eggs
  • 100 g Yogurt
  • 3 tbsp Flour
  • 6 tbsp Rapeseed oil
  • 0,5 tsp Yellow curry powder
  • 0,5 bunch Finely chopped parsley
  • 150 g Smoked salmon with dill and sauce
  1. Peel and grate the potatoes and carrots. Wash, clean and grate the zucchini. Put everything with the eggs, spices, flour, yoghurt and parsley in a bowl, mix everything well. Season with curry powder, salt and pepper.
  2. Fry about 12 hash browns from the mass in hot rapeseed oil, turning once so that they turn golden to light brown on both sides. Drain the vegetable rosti on kitchen paper.
  3. Arrange the vegetable rosti on plates and serve with a slice of smoked salmon and a little mustard and dill sauce.
Dinner
European
vegetable rosti with smoked salmon

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Written by John Myers

Professional Chef with 29 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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