Smoked Salmon Rosti
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1 to 2 people
This will be your new favourite brunch recipe! If you're up to the task of cold-smoking your own smoked salmon, this is the time to do it. A simple mixture of salt, sugar and fresh dill to cure your salmon and then a short and low smoke makes the best smoked salmon you'll try. The homemade smoked salmon is served up on two fried potato pancakes or rosti, with lemon-dill everything bagel cream cheese and pickled onions. Add poached eggs if you're feeling it, or fresh cucumber and tomato slices, there's lots of ways to dress up your smoked salmon rosti.By:
Chef Matt Basile
2 4oz-6oz Wild sockeye salmon filets
½ cup salt
½ cup sugar
½ cup Dill, chopped
250g Whipped cream cheese
Zest from 1 lemon
1-2 tbsp Everything bagel seasoning
1 tbsp Dill, chopped
2 large potatoes
1/2 cup butter
¼ red onion
2 tbsp red wine vinegar
In a bowl, mix the salt, sugar and chopped dill. Add in the salmon and toss to coat. Transfer the fish to a large ziplock bag and add in some of the salt, sugar, dill mix, making sure to press onto the fish fillets. Squeeze out the air and seal the bag. Store in the fridge for 24-48 hours. Once cured, you’re ready to cold smoke.
Remove the salmon from the plastic bag and rinse with water. Pat dry.
To cold smoke, fill the wood box of the smoker with 8-10 wood chunks. Add 1-2 hot charcoals and put the diffuser on. Move one of the racks to the top of the smoker. Keep temperature below 100F, ideally at 90F or lower. Add the salmon to the top rack and smoke for 30 minutes.
Using a mandolin or sharp knife, thinly slice the red onion. Add to a bowl and pour in the red wine vinegar. Mix and set aside to lightly pickle.
Mix the cream cheese, zest from one lemon, everything bagel seasoning and dill. Set aside.
To melt the butter, add to a cast iron pan on the plancha. Grate your potatoes. Using a sieve squeeze out the water from the potatoes. Add the grated potato to the plancha and drizzle with the melted butter. Form into two rosti (thin, round, large potato pancakes) and allow to cook, drizzle with butter, flipping and rotating as needed to cook and turn golden brown.
Remove the salmon from the smoker and thinly slice. On a plate or in a shallow bowl, stack the two rosti. Add a healthy portion of the cream cheese on top, portion on some pickled onions, pile on the sliced smoked salmon and top with more pickled onions, lemon zest and a couple of sprigs of fresh dill.