Potato Rosti with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 82.9 μg | (138 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams small waxy potatoes
- 800 grams white Asparagus
- salt
- sugar
- 2 Tbsps slivered almonds
- 1 Tbsp vegetable oil
- 3 Tbsps butter
- 100 grams freshly grated Parmesan
- 150 grams Smoked salmon (thinly sliced)
- Dill (for garnish)
Preparation steps
Preheat the grill. Rinse and peel the potatoes. Place in salted water, bring to a boil, and cook at a simmer for about 20 minutes. Drain and let cool. Peel the asparagus, cut the woody ends off, and cook for about 12 minutes in water with a pinch of salt and sugar. Drain. Toast the almonds in a dry skillet.
Coarsely shred the potatoes. In batches, fry the hashbrowns (each patty about 8 cm (approximately 3 inches)) in hot oil in a nonstick pan until golden. Transfer to a plated lined with paper towels and season with salt and pepper. Place the asparagus on a baking sheet lined with aluminum foil.
Place small pats of butter and Parmesan cheese over the asparagus and cook under the broiler, until golden brown and gratined. To serve, place the hash browns and 1 slice smoked salmon on the plate and serve with the asparagus and the almonds sprinkled over the top. Garnish with the dill.
