Beetroot & Potato Rosti with Smoked Salmon
This vibrant beetroot and potato rosti is crispy on the outside, tender inside, and pairs beautifully with smoky, silky salmon. Bright, colorful, and elegant, it’s perfect for brunch, light lunch, or dinner, Mediterranean-style. Topped with a touch of herbs and yogurt or cream cheese, it’s healthy yet indulgent.
⏱ Time & Servings
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Serves: 4
🧾 Ingredients
Rosti
2 medium potatoes, peeled and grated
1 medium raw beetroot, peeled and grated
1 small onion, grated or finely chopped
2 tbsp olive oil (for cooking)
1 egg, beaten
2 tbsp all-purpose flour (or chickpea flour for gluten-free)
Salt & pepper, to taste
Toppings
150 g smoked salmon slices
2–3 tbsp Greek yogurt or crème fraîche
1 tsp lemon juice
Fresh dill or chives, chopped
Optional: capers
👩🍳 Instructions
1️⃣ Prepare Vegetables
Grate potatoes and beetroot
Place in a clean kitchen towel or cheesecloth; squeeze out excess water
2️⃣ Mix Rosti Batter
In a large bowl, combine grated potatoes, beetroot, onion, egg, flour, salt, and pepper
3️⃣ Pan-Fry Rosti
Heat olive oil in a non-stick skillet over medium heat
Spoon ¼ of the mixture into the pan, flatten into a small patty (~1 cm thick)
Cook 5–6 minutes per side until golden brown and crispy
Repeat for remaining rosti
4️⃣ Prepare Toppings
Mix Greek yogurt with lemon juice, salt, and pepper
Set aside
5️⃣ Assemble
Place rosti on plates
Top with smoked salmon slices
Dollop with lemon yogurt sauce
Sprinkle fresh dill/chives and optional capers
🌟 Why This Dish Works
Beetroot adds sweetness, color, and nutrition
Crispy potato base balances soft salmon
Lemon yogurt cuts richness and adds freshness
Elegant, light, and full of Mediterranean flavor
📝 Tips
Squeeze out all water from potato & beetroot to get extra crispy rosti
Use a spatula carefully when flipping
Make mini rosti for party appetizers
Can serve with a simple arugula salad on the side
❓ frequently Asked Questions FAQs
Can I bake them instead of frying?
Yes—spread mixture on a lined baking tray and bake at 200°C / 400°F for 20–25 minutes, flipping halfway.
Can I use smoked trout or salmon alternatives?
Absolutely—smoked mackerel or gravlax works beautifully.
Make-ahead friendly?
Rosti can be cooked ahead and reheated in a pan or oven; assemble salmon and yogurt fresh.
🥗 Nutrition information
Calories: 300
Protein: 14 g
Carbs: 28 g
Fat: 15 g
Fiber: 5 g