Potato Rösti with Smoked Salmon and Cream Cheese

The Potato Rösti with smoked salmon and cream cheese is a dish that combines Swiss cuisine with the Nordic touch of smoked salmon. Following the Italian tradition, I suggest adding a pinch of aromatic herbs like dill, which pairs very well with the salmon.

Ingredients

• 500 g floury potatoes
• 100 g smoked salmon
• 150 g fresh spreadable cheese (such as Philadelphia)
• 2 tablespoons liquid cream
• 1 lemon (to obtain grated zest and possibly a few drops of juice)
• Fresh dill to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil or butter for cooking

Preparation

1. Start by washing the potatoes. You can decide whether to peel them or leave the skin for a more rustic texture. Grate the potatoes with a large-hole grater.
2. Squeeze the grated potatoes to remove excess water and then season them with salt and pepper.
3. Heat a drizzle of extra virgin olive oil or a bit of butter in a non-stick pan. Place the grated potatoes in the pan and press them to form a compact disk.
4. Cook the Rösti over medium-low heat for about 7-10 minutes per side or until crispy and golden. If you feel adventurous, you can try flipping the Rösti like a frittata or use a plate to turn it over.
5. Meanwhile, prepare the cream cheese by mixing the fresh spreadable cheese with the liquid cream to make it lighter and more spreadable. Add the zest of a lemon and adjust salt and pepper to taste. If you like, you can also add a few drops of lemon juice for a fresher note.
6. Transfer the cooked Rösti to a plate, spread a layer of cream cheese on top, and arrange the smoked salmon.
7. Garnish with finely chopped fresh dill and serve immediately.

Trivia

The Rösti is a Swiss dish typically made with potatoes, originally consumed as breakfast by farmers in the canton of Bern, but today it is enjoyed throughout the country at all hours. The addition of smoked salmon is a more modern variation that recalls the flavors of Scandinavian cuisine.

Enjoy your meal!