Smoked Salmon Rösti

"We recently discovered an amazing smoked and cured wild salmon from a local
producer. The quality is so good that I don`t feel like I`m doing it a justice by simply
including it in a simple salad. So I decided to pair it with a warm, hearty, and fluffy rösti. Don`t be intimidated by this "fancy" name with an accent. it´s actually a very
quick and easy dish. Done in less than 15 minutes!"


- by @hangrywifey-


  • 1 palm-sized russet potato (peeled and grated)
  • 3 tbsps olive oil or butter
  • 1/4 tsp salt
  • a pinch of ground black pepper
  • Hardy smoked salmon slices
  • 1 tbsp sour cream (optional)
  • a pinch of dried dill (optional)

1. Season grated potato with salt and pepper.
2. Heat half of the oil/butter in a non-stick pan over medium-high heat until sizzling.
3. Squeeze potato firmly between paper towels to remove excess moisture.
4. Place potato into the pan. Use a spatula to form into a disc shape, pressing on the
top to flatten.
5. Cook for 5 - 10 minutes until golden and crisp. Carefully work a spatula under the
edges to loosen rösti.
6. Place a plate on top of the pan and invert it so the cooked-side of the rösti faces
7. Add the rest of the fat to the pan. When it`s hot, gently slide the rösti back the
other way up. Cook for another 5 - 10 minutes.
8. Garnish with smoked salmon and sour cream on top. Then serve.

Squeeze as much water out from the potato as possible. This helps to create a
crunchy crust.


Bagel and Lox

"Speaking of smoked salmon, another way to enjoy is to serve it with a warm, chewy
bagel and a smooth, creamy shmear. A.k.a. bagel and lox. It`s delicious, satisfying,
and most importantly, it requires zero cooking! It`s really hard to mess this one up."

-by @hangrywifey-


  • homemade New York-style bagels (recipe follows) or store bought bagels
  • Hardy smoked salmon slices
  • cream cheese
  • red onion slices
  • capers
  • a pinch of ground black pepper


1. Slice bagel in half. Assemble bagel, salmon, cream cheese, red onion and capers
2. Season with black pepper. Then serve.


New York-Style Bagels
(makes 8)

  • 2 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 1 1/4 cups warm water (plus a bit more)
  • 3 1/2 cups bread flour
  • 1 1/2 tsp salt
  • A pinch of caraway seeds, poppy seeds, garlic powder, onion powder, coarse
  • salt, sesame seeds etc (optional)


1. Pour sugar and yeast into ½ cup warm water. Let it sit for 5 minutes, then stir.
2. Mix flour and salt in a mixer with dough hook attached. Pour in the yeast and
sugar mixture.
3. Pour 1/3 cup of the remaining warm water in (you can add a little bit more water in
if it seems dry). Mix at low speed for at least 10 minutes until it is smooth and
4. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with
a damp dish towel. Let rise in a warm place for 1 hour, or until the dough has
doubled in size.
5. Punch the dough down, and let it rest for another 10 minutes.
6. Divide the dough into 8 pieces. Shape each piece into a round ball.
7. Gently press your thumb into the centre of each dough ball to form a ring. Stretch
the ring a bit, then place on a lightly oiled parchment paper. Cover with a damp
kitchen towel and let rest for 10 minutes.
8. Bring a large pot of water to a boil. Meanwhile, heat the oven to 220ºC.
9. Reduce the heat once the water is boiled. Carefully put the bagels in. Let them sit
there for 1 minute, then flip them over to boil for another minute.
10. Take the bagels out of the water and drain well. Place them on a lightly oiled
parchment paper.
11. Brush the bagels with egg wash, then sprinkle on the toppings. (optional)
12. Bake for 20 minutes, or until golden brown.
13. Let cool before serve.

If you prefer more New York-ish (meaning chewier) bagels, boil both sides of the
bagels for 2 minutes each.