Smoked Salmon Rosti Recipe

Sour Cream & Onion Dip

1. Preheat oven to 400°.
2. Cut about 1/4” from the top of the garlic bulb (the pointy end) to expose the cloves. Place bulb cut side-up in foil, drizzle olive oil over the cut end, then wrap tightly in foil.
3. Roast for about 45 mins, or until garlic is golden and soft to the touch. Remove from oven and set aside until ready to use.
4. Preheat griddle to medium-high heat.
5. Melt butter, then add onion and shallot and cook until butter is absorbed. About 10 mins.
6. Pour wine over onions/shallots and toss. Cook until absorbed, about 3-4 mins. Pour beef broth over onions/shallots and toss. Cook until absorbed, about another 3-4 mins. Stir in balsamic vinegar and 1 tsp salt. Cook for another 1-2 mins. Remove onions/shallots and set aside.
7. In a medium bowl, add sour cream, onion powder, Worcestershire sauce, 1 tsp salt, 1 tsp pepper, and cooked onions/shallots. Mix until well-combined. Chill until ready for use.

Smoked Salmon Rosti

1. Lay out a tea towel or dish towel flat. Using a box grater, grate your potatoes onto the towel. Once potato is completely grated, wrap and twist the towel up in a bindle tightly (imagine Santa’s gift sack). Keeping the towel closed, squeeze as much liquid as possible out of the grated potato—be sure to squeeze liquid into a bowl. Once you’re done squeezing, let the liquid in the bowl sit for a few minutes. The starch from the potatoes will separate from the liquid and settle on the bottom of the bowl. Carefully discard the liquid while retaining as much starch as possible. Set aside.
2. Transfer grated potato to a large bowl. Stir in retained potato starch, cornstarch, 1 Tbsp melted ghee, salt, and pepper until evenly coating the potatoes.
3. Preheat griddle to low heat.
4. Melt 2 Tbsp ghee on griddle and spread out in a ~12” circle. Place all of grated potato one handful at a time in that ~12” ghee circle, then use a rubber spatula to even up the edges like a pizza crust and lightly pat down the top of the potatoes to even them out as well.
5. Cook until underside is golden brown and crispy, about 10-12 mins.
6. Using a pizza peel or very large spatula, get peel/spatula under potatoes, then lift from griddle. Working on a large surface, place a pizza tray or cutting board (that completely covers potatoes) on top of potatoes then flip so that the potatoes now rest browned side up on the tray/cutting board.
7. Melt remaining 2 Tbsp ghee on griddle. Gently transfer potatoes back to griddle and cook for another 10-12 mins, or until golden brown and crispy.
8. Remove rosti from griddle and top with Sour Cream & Onion Dip, smoked salmon, cucumbers, everything bagel seasoning, and chives.