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Smoked Salmon on Beetroot & Potato Rosti

smoked salmon on beetroot and potato rosti



600g agria potatoes, peeled

150g cooked beetroot

20g butter, melted

1 egg, lightly whisked

1/3 C plain flour

¼ C extra virgin olive oil

200ml crème fraîche

1 lemon, rind finely grated

3 t horseradish cream

1 T fresh dill, finely chopped, plus extra sprigs, to serve,

1 cucumber, peeled into ribbons

200g cold smoked salmon slices (we recommend beetroot cold smoked)



  1. Grate the potatoes in a food processor fitted with a grater attachment. Transfer to a colander and squeeze out any excess moisture. Transfer to a large bowl. Add the butter, egg and flour to the potato and stir to combine. Season well.
  2. Grate the beetroot in the food processer then add to the potato. Gently stir to combine.
  3. Heat the oil in a large non-stick frying pan over medium-low heat. Spoon the potato and beetroot mixture into the pan, flattening gently with a spatula. Cook for 7 minutes or until the base is golden and crisp. Place a large plate over the pan and carefully invert the rosti onto the plate. Return the rosti, golden side up, to the pan. Cook for a further 7 minutes or until golden and cooked through.
  4. Combine the crème fraîche, lemon rind, horseradish cream and chopped dill in a bowl. Season.
  5. Turn the rosti onto a serving plate. Top with salmon, cucumber ribbons, extra dill sprigs and crème fraîche mixture. Season with freshly ground black pepper. Cut into wedges.


Serves 4.

Recipe adapted from


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