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🍽️ Crispy Potato Rösti with Smoked Salmon

804 kcal · 30 min · 4 servings

Ingredients

• 400 g Smoked salmon
• 4 Potatoes
• 150 g Mayonnaise
• 2 tbsp Mustard
• 1 tbsp Honey
• 1 tbsp chopped dill
• 100 g Chicory
• 1 small head lettuce
• 14 Cherry tomatoes
• 2 tbsp White wine vinegar
• 6 tbsp Oil
• 1 pinch Sugar
• Salt
• Pepper
• Oil (for frying)
• Dill (for garnishing)

Instructions

1. 1. Peel the potatoes.
2. 2. Use a spiralizer or a vegetable peeler to cut long, thin potato strips.
3. 3. Shape the potato strips into 16 small, flat discs.
4. 4. Heat oil in a pan.
5. 5. Fry the potato discs in the hot oil until golden brown and crispy on both sides.
6. 6. Remove the rösti from the pan.
7. 7. Place them on kitchen paper to absorb excess fat.
8. 8. Season the rösti lightly with salt.
9. 9. Put mayonnaise, honey, mustard, and finely chopped dill into a small bowl.
10. 10. Mix the ingredients until a creamy sauce forms.
11. 11. Wash the salad.
12. 12. Spin the salad dry to remove water through rapid rotational movements.
13. 13. Cut the cabbage into thin strips.
14. 14. Remove the hard core from the chicory.
15. 15. Carefully separate the chicory into individual leaves.
16. 16. Put vinegar, oil, sugar, pepper, and salt into a small bowl.
17. 17. Whisk the ingredients for the dressing.
18. 18. Arrange the chicory leaves in a circle on a plate.
19. 19. Place some of the cabbage in the center.
20. 20. Drizzle the middle salad with the vinegar-oil dressing.
21. 21. Mix the remaining cabbage with the mustard-dill sauce.
22. 22. Let the salad marinate well.
23. 23. Build a tower by alternating layers of potato rösti, a slice of smoked salmon, and the marinated cabbage.
24. 24. Halve the cherry tomatoes.
25. 25. Place the halved cherry tomatoes as decoration around the outside of the plate.
26. 26. Garnish the dish with fresh dill sprigs.

Nutrition per serving

• kcal: 804
• Protein: 25 g · Fett/Fat: 68 g · Carbs: 23 g