Smoked Salmon and Fresh Baby Herbs

Smoked salmon and fresh baby herbs elegantly swirled on a potato and spring onion rosti with capers, cream cheese and red onion slivers


  •  200g good quality smoked salmon, sliced
  • 200g smooth cream cheese
  • handful baby herbs
  • 1 red onion cut into thin slivers
  • cracked black pepper
  • 2 large peeled potatoes, grated
  • 3 spring onions, sliced
  • 1 egg
  • 1/2 cup flour
  • salt, cracked black pepper
  • 2 cups sunflower oil


  1. For the rostis, heat the oil in a deep frying pan.
  2. Mix the grated potato with the spring onion, beaten egg, salt and pepper in a bowl.
  3. Add the flour and mould the mixture into round flat patties and place on a floured tray.
  4. Once you are ready to fry, drizzle some extra flour onto the flat potato rostis until they are completely coated and place carefully into the very hot oil.
  5. Fry for about 5-7 minutes per side or until golden brown.
  6. Using a slotted spoon, remove them from the oil and place them on dry paper kitchen towel.
  7.  To serve, put some cream cheese on the cooled potato rosti and neatly place the smoked salmon in top of this.
  8. Garnish with the red onion slivers, cracked black pepper and some lemons, limes or fresh herbs.



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