Rosti, Smoked Salmon, Capers and Chives

In Ireland this starter goes down a treat for any special occasion (even on Christmas Day)!  For a little drama or a special occasion we love to add Cod's Roe or Irish Trout Caviar!

Ingredients: Rosti, Smoked Salmon, Capers and Chives

  • 2 large baking potatoes, washed
  • 2 tbsp olive oil, for frying
  • 300g smoked salmon, sliced
  • 1 shallot, finely chopped
  • 2 tsp baby capers
  • 4 tbsp crème frâiche
  • 3 tbsp chopped chives
  • 50mls extra virgin olive oil
  • 4 tsp lumpfish roe (optional)
  • Salt and freshly cracked black pepper


  1. Preheat oven to 200ºC
  2. Pierce each potato deeply (a few times) with a fork or skewer.  Bake the potatoes in their skins for 40 minutes (the flesh should not be too soft), leave to cool.
  3. Trim the sliced smoked salmon of any waxy edges and cut into wide ribbons before combining with the shallots and capers.
  4. Fold half the chives through the crème frâiche, season with black pepper.
  5. Liquidize the extra virgin olive oil and remaining chives and strain through a sieve.
  6. Scoop the potatoes from their skins, coarsely grate and press into 4 round cake shapes (8cm wide).  Heat 2 tbsp olive oil in a non-stick frying pan and fry the rosti until golden brown on each side, set aside and keep warm.
  7. Serve the warm rosti, topped with smoked salmon, crème frâiche, lumpfish roe (if you have it!) and drizzle over some chive oil.


May 20, 2015

Prep Time: 90 Minutes

Cook Time: 30 Minutes

Yield: Serves 4

Nutrition facts: 350 calories per serving

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