Rösti with Salmon and Smoked Halibut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 957 cal. | (46 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 19.4 μg | (97 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 48.9 mg | (408 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,929 mg | (73 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the röstis
- 1 kilogram cooked potatoes (cooked the day before)
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps milk
- 3 Tbsps clarified butter
- To serve
- 400 grams Salmon (skin-on fillets)
- lemon juice
- 2 Tbsps vegetable oil
- ½ bunch parsley
- 400 grams Natural yogurt
- 5 Tbsps Crème fraiche
- 8 slices smoked Halibut
Preparation steps
Peel the potatoes, grate coarsely and season with salt and pepper. Whisk the egg and milk together. Heat the clarified butter in 4 nonstick frying pans, add the potatoes, shape into röstis with a spatula, drizzle with the egg mixture, cover and cook over very low heat for about 20 minutes, until crispy.
Flip the röstis over and cook until crispy over a slightly higher heat.
Rinse the salmon, pat dry, drizzle with lemon juice and season salt and pepper. Sear in a hot pan with oil, skin-side down, for 3-4 minutes. Flip over, reduce the heat and cook the salmon to your liking.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir into the yogurt with the crème fraîche and season with salt, pepper and a dash of lemon juice.
Carefully slice the salmon and distribute over the röstis with the herbed yogurt and smoked halibut. Serve with a small salad, if desired.
