Michael Weldon’s Carisma potato rosti with hot-smoked salmon and herbs
Skip to IngredientsSkip to Method- Egg free
- Gluten free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Gluten free and super satisfying, this potato rosti recipe is perfect for brunch, lunch or dinner.
- Serves4
- Cook time1 hour 5 minutes
- Prep time30 minutes, + 30 mins standing time
Ingredients
- 1kg Coles Australian Carisma Washed Potatoes, coarsely grated
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 1/4 tsp sea salt flakes
- 2 thyme sprigs, leaves picked
- 40g butter
- 1 1/2 tbs olive oil
- 1/2 cup dill sprigs
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup coarsely chopped chives
- 1 shallot, thinly sliced
- 1 lemon, juiced
- 150g pkt Coles Hot Smoked Salmon Cracked Pepper, coarsely flaked
- 1/2 cup (120g) crème fraîche
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place a colander in a large bowl. Combine the potato, leek, garlic and salt in the colander. Set aside for 30 mins to drain.
Step 2
Use your hands to squeeze as much liquid out of the potato mixture as possible and place in a large bowl. Season. Add the thyme leaves and stir to combine. Divide the potato mixture into 4 even portions.
Step 3
Heat one-quarter of the butter and 1 tsp of the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add 1 portion of potato mixture and use a spatula to spread the mixture to cover the base of the pan. Cook for 6-8 mins or until golden and crisp. Turn and cook for a further 6-8 mins or until golden. Transfer to a baking tray lined with baking paper. Place in a warm oven. Repeat with the remaining portions of potato mixture, butter and oil to make 4 rostis.
Step 4
Combine the dill, parsley, chives and shallot in a medium bowl. Drizzle with lemon juice and the remaining 1/2 tbs oil. Season. Toss to combine.
Step 5
Divide rostis among serving plates. Top with salmon, salad and crème fraîche. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Don’t throw out the top of the leek! To make an easy side, thinly slice, then stir-fry in a pan with a little oil. Add 1/3 cup (80ml) vegetable stock and cook, covered, for 20 mins.
Michael Weldon’s Carisma potato rosti with hot-smoked salmon and herbs
- Serves4
- Cook time1 hour 5 minutes
- Prep time30 minutes, + 30 mins standing time
Ingredients
- 1kg Coles Australian Carisma Washed Potatoes, coarsely grated
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 1/4 tsp sea salt flakes
- 2 thyme sprigs, leaves picked
- 40g butter
- 1 1/2 tbs olive oil
- 1/2 cup dill sprigs
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup coarsely chopped chives
- 1 shallot, thinly sliced
- 1 lemon, juiced
- 150g pkt Coles Hot Smoked Salmon Cracked Pepper, coarsely flaked
- 1/2 cup (120g) crème fraîche
- Lemon wedges, to serve
Description
Gluten free and super satisfying, this potato rosti recipe is perfect for brunch, lunch or dinner.
Method
Step 1
Place a colander in a large bowl. Combine the potato, leek, garlic and salt in the colander. Set aside for 30 mins to drain.
Step 2
Use your hands to squeeze as much liquid out of the potato mixture as possible and place in a large bowl. Season. Add the thyme leaves and stir to combine. Divide the potato mixture into 4 even portions.
Step 3
Heat one-quarter of the butter and 1 tsp of the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add 1 portion of potato mixture and use a spatula to spread the mixture to cover the base of the pan. Cook for 6-8 mins or until golden and crisp. Turn and cook for a further 6-8 mins or until golden. Transfer to a baking tray lined with baking paper. Place in a warm oven. Repeat with the remaining portions of potato mixture, butter and oil to make 4 rostis.
Step 4
Combine the dill, parsley, chives and shallot in a medium bowl. Drizzle with lemon juice and the remaining 1/2 tbs oil. Season. Toss to combine.
Step 5
Divide rostis among serving plates. Top with salmon, salad and crème fraîche. Serve with lemon wedges.