Rösti with Cucumber Salad and Salmon

by Pia Haugseth
Fish
Gluten-free
30 min
Rösti with Cucumber Salad and Salmon

ingredients

  • 2 x potatoes
  • 1 x carrots
  • 1/2 x spring onion
  • 1 tbsp butter
  • 1/3 x cucumber
  • 1 handful dill
  • 1/4 x lemon
  • 1/2 tsp sugar
  • 90 g salmon fillet
  • 1/4 dl crème fraîche

method

  1. Grate potato and carrot. Use the white part of the spring onion and mince this. Mix everything to a bowl and add a little salt and pepper. Fry the mixture in portion sizes in a frying pan with butter for 3 minutes on each side. Then bake it in the oven at 200 degrees for 20 min. Use baking paper.
  2. Make cucumber salad. Mince the cucumber and dill. Mix this together with lemon juice and sugar.
  3. When the rösti is almost done, dice the salmon. Marinate with lemon and let it sit for a minute or so. Melt butter in the pan and fry the salmon fillet for a few minutes. Top the rösti with cucumber salad and salmon. Serve immediately with a dab of creme fraiche.
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