Smoked Salmon Rosti Stacks

Switch things up at the breakfast table with this impressive rosti stack, featuring smoked salmon, parsley, and rocket leaves. The combination also comes with a buttermilk horseradish dressing, which is bound to tempt even your morning tastebuds!

Yield: Serves 4
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• 800 g medium potatoes, unpeeled, washed
• ⅓ cup (80 ml) buttermilk
• 1 tbsp prepared horseradish
• 1 tbsp fresh flat-leaf parsley, chopped finely
• 2 tbsps olive oil
• 100 g smoked salmon slices
• 40 g baby rocket leaves

Steps

01. Boil, steam or microwave whole potatoes 5 mins; drain. Cool 20 mins.

02. Meanwhile, make buttermilk dressing: combine buttermilk, horseradish and parsley in a small bowl.

03. Coarsely grate potatoes into a medium bowl.

04. Heat oil in a large frying pan over medium heat; drop ¼ cups grated potato into pan, flatten with a spatula. Cook rösti, in batches, until browned on both sides. Remove from pan.

05. Layer rösti, salmon and rocket on serving plates; serve with buttermilk dressing.

TIP Replace smoked salmon with smoked trout thinly sliced leg ham or rare roast beef.Photo: bauersyndication.com.au