Make Ahead

Rosti with Gravlax, Caper Berries and Horseradish Cream

November 22, 2010
1 Rating
Photo by Julia Gartland
Author Notes

This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience, in other words. —thirschfeld

Test Kitchen Notes

Thirschfeld's rosti is crunchy and buttery on the outside and soft without being mushy on the inside. The presentation is gorgeous, and will definitely impress guests. The rosti is perfectly complimented by the tangy and zesty horseradish cream, briny capers, and luscious smoked salmon. It was my first attempt at a rosti that actually came out in one piece! I don't know if it was the grapeseed oil, or using the mandoline to shred the potatoes, or one of the other details in the instructions, but whatever it was worked. I used the 5mm julienne blade and set the mandoline at 2 millimeters, to get nice thin shreds. I didn't find smoked gravlax, so substituted smoked salmon lox. The rosti would also be delicious served with smoked ham in place of the gravlax, or sour cream and applesauce like a traditional potato pancake. I will definitely make this again. —hardlikearmour

  • Serves 4
  • 1 1/4 pounds Russet potatoes, scrubbed and roughly peeled
  • 4 tablespoons unsalted butter, melted
  • kosher salt and fresh ground white pepper
  • 2 tablespoons grapeseed oil
  • 1/3 cup cultured sour cream
  • 2 teaspoons prepared horseradish
  • 4 pieces gravlax-style smoked salmon
  • 4 caper berries
  • 1 tablespoon fresh chives minced
In This Recipe
  1. Place a clean towel under a mandoline and grate the potatoes using the julienned blade and let them fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel, forming a tight ball, and keep twisting until all the moisture is removed.
  2. Place the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.
  3. Heat a 10-inch nonstick saute pan over medium heat. Add the grapeseed oil and then place the potatoes evenly across the bottom of the pan.
  4. It took me 8 minutes on medium flame, then 6 minutes on medium-high, to get the right crust. Use that as a guide it is not an absolute.
  5. When the rosti is ready to flip, use an oversize lid or pizza pan and cover the sauté pan. Do this by the sink. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.
  6. Combine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.
  7. Arrange the different elements attractively on the cake, cut, and serve.
Contest Entries

See what other Food52ers are saying.

  • Lilismom
  • Truly Scrumptious
    Truly Scrumptious
  • cheese1227
  • linzarella
  • pierino
Father, husband, writer, photojournalist and not always in that order.