Our version of smoked salmon Rosti salad delivers a ton of flavors with hardly any effort. The rich, nutty and slightly naughty intensity of the potatoes galette, also known as Rosti, is delightfully reimagined in a super savory salad that feels both light and satisfying. Fresh cucumber, capsicum and red onion, tender rice and eggs, tangy and salty sheep-goat feta cheese, paired with mouth-watering smoked salmon and edamame is the ultimate combination for this summer.
Serves 2
2 heads romaine, chopped
Edamame, frozen
White rice
2 eggs
Cucumber, sliced
Sheep – goat feta cheese
Smoked salmon
1/4 cup capsicum, diced
1/4 cup red onion, diced
Clarified butter (can be replaced with butter/oil combo)
2 Yukon Gold potatoes, medium sized
Olive oil
Balsamic vinegar
Salt & pepper
1. First, bring a large pot of water to a boil and salt it generously. Add the frozen edamame and let them cook for 10 minutes. Place them in cold water for 5 minutes, drain, remove shell and set aside.
2. In the meantime, cook the rice, boil the eggs for 8 minutes, diced red onion and capsicum and slice cucumber.
3. Next make the crispy Rosti. Peel the potatoes and grate them, using the medium sized holes of a hand grater. Place the potatoes in a wire mesh strainer and quickly squeeze out the excess liquid, pressing with your fingers in such a way that a wall of shredded potatoes will form over the strainer. (No need to drain every drop of potato water as we still need some of the liquid to hold and steam the shredded potatoes all together). Place your skillet (or non stick pan) over medium heat, add clarified butter (we explain how to make clarified butter below if you want to try), then by flipping the strainer, add the shredded potatoes in the skillet. Using a spatula, press evenly over the shredded potatoes to form a large pancake. Cook for 7 minutes. Lift the edge to check if it’s golden and ready to flip! Place your spatula under the Rosti and quickly flip over. Make sure you add more butter under by lifting the Rosti. Cook for another 7 minutes or until golden crispy.
4. To assemble the salad, lay the chopped romaine as a base on each plate. Arrange the smoked salmon in the center and surround it with layers of cucumber, sheep-goat feta cheese, eggs, rice, edamame. Sprinkle on the top of the salmon, red onion and capsicum, then drizzle with dressing. Last, place the Rosti when ready to serve.
Simply simmer a block of butter for 10 minutes in a saucepan over medium heat. Then pour the butter through the paper-towel lined strainer to strain the milk solids from the butter. Voila! The clarified butter can be stored in the fridge just like normal butter.
Cheers Xx
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