Smoked salmon rösti with clementine salad

Smoked salmon rösti with clementine salad
  • Serves icon Serves 4
  • Time icon Hands-on time 45 min

An ideal throw-it-all-together frying pan dinner which is great if you’re looking to use up leftovers, this delicious smoked salmon rösti serves four and is one of those handy recipes you’ll use time and time again.

If you’ve got more eggs than potatoes, opt for a frittata instead. This salmon, sweet potato and pea frittata has your name all over it.

Nutrition: per serving

Calories
533kcals
Fat
31.3g (8.1g saturated)
Protein
21.8g
Carbohydrates
38.9g (3.7g sugars)
Fibre
4.2g
Salt
2.9g
Calories
533kcals
Fat
31.3g (8.1g saturated)
Protein
21.8g
Carbohydrates
38.9g (3.7g sugars)
Fibre
4.2g
Salt
2.9g

Ingredients

For the rösti

  • 600g potatoes, peeled and coarsely grated (we used maris piper)
  • 1 medium free-range egg, beaten
  • 40g plain flour
  • 30g butter, melted
  • 1 tbsp chopped rosemary leaves
  • 1 tsp fine sea salt
  • 4 tbsp olive oil

For the salmon and clementine salad

  • 2 leftover clementines, peeled
  • Finely grated zest and juice 1 lemon
  • 2 fresh rosemary sprigs, leaves picked and finely chopped
  • Large handful salad leaves, suchas watercress
  •  200g leftover smoked or hot-smoked salmon
  • 50g mixed nuts, chopped and toasted in a dry pan
  • 2 tsp extra-virgin olive oil

You’ll also need…

  • 22cm non-stick frying pan

Method

  1. For the rösti, put the grated potato in a clean tea towel and squeeze out as much liquid as possible. Put the squeezed potato in a bowl with the egg, flour, butter, rosemary, salt and a few grinds of black pepper.
  2. Heat the olive oil in the frying pan and pack in the potato mixture tightly. Cook gently for 10 minutes until the base is golden and crisp and the potatoes are almost cooked through. Flip over by carefully inverting the rösti onto a plate, then sliding it back into the pan. Cook for 8-10 minutes until tender.
  3. Meanwhile, cut the clementines into 1cm slices. Toss in a bowl with the lemon zest and juice, rosemary, salad leaves, salmon, nuts, extra-virgin olive oil, salt and pepper.
  4. Top the rösti with the salmon and clementine salad, drizzling over any dressing left at the bottom of the bowl. Serve in slices.

delicious. tips

  1. Rösti will keep in the fridge for up to 2 days. Reheat in a low oven or in a pan to serve.

  2. Opt for lighter, fresh, citrussy chardonnay such as a chablis or a New Zealand version.

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