Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

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!


  • 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

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


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


Coarsely grate potatoes into a medium bowl.


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.


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

Download or print the recipe