After my potato rosti fail last time, I was determined to crack the potato rosti code. The Nordics are famous for their rostis, but it was difficult to find their authentic recipes online. This method was shared in a food forum by someone who had learnt it from their Scandinavian friend and it was PERFECT with a crunchy outer layer and just a slight soft gooey centre. The recipe takes a bit of planning ahead for preparation of the potatoes and curing of the salmon the night prior, but the actual cooking time is quite minimal.
Difficulty: Medium
Time: 20min prep, 45minutes cooking
Serves: 2
Ingredients
Gin Cured Salmon
- 200g sashimi grade salmon
- 1/3 cup salt
- 1/3 cup sugar
- 1 tbsp orange zest
- 1 tbsp gin*
- 1 tbsp chopped dill
Crispy Potato Rosti
- 2 whole potatoes**
- salt
- pepper
- 4 tbsp lard***
63 Degree Eggs
- 2 eggs
Radish Salad
- 1-2 radish thinly sliced
- pinch of salt to season
- squeeze of lemon juice
- dash of olive oil
Garnish
- 2 tbsp sour cream
- 2 finger limes***
- fresh dill
* I used Patient Wolf gin which is one of my favourite. If you have a range of gin to pick from, choose the ones with floral citrusy notes instead of the herbaceous ones.
** I used royal blue potatoes which has a purple skin, yellow flesh and quite starchy.
*** Trick to a crispy rosti is the use of animal fat. I prefer lard for that added flavour but you can also use butter.
**** This is an native Australian lime variety with lovely lime pearls insides. The pearls or lime caviar releases its refreshing acidic lime juice when popped on biting. Replace with a squeeze of lemon juice and/or lemon zest if it's not readily available to you.
Method
As mentioned, this recipe will require some preparation the night prior.
The Night Prior
1. Make the cured salmon by mixing the sugar, salt, orange zest, gin and dill together in an airtight container. Coat the salmon fillet generously with the mixture, close the lid and leave it in the fridge overnight.
2. Bring a pot of water to boil, cook the whole potatoes in the hot water for 6 minutes. Take it out, leave it to cool down before putting it back in the fridge.
On the Day
1. Start by placing 2 eggs into a sous vide bath at 63 degrees over 45 minutes. Once ready, take it out and set aside.
2. Peel the potatoes you have par boiled the night prior, finely grate it and season with salt and pepper. Heat up lard in a small fry pan over medium high heat, spoon the mixture into the pan once heated and form a small pancake with the back of your spoon. For a crispy rosti, the oil should be bubbling slightly when you drop the mixture in. Cook over medium heat for 5-8 minutes until the pancake is formed and golden before flipping it over and cooking for a further 5-8 minutes until golden and fully cooked. Set aside to cool for few minutes before plating.
3. Take the cured salmon out of the fridge. Wash off the curing crust, pat dry with paper towel and cut into slices for plating later.
4. Make the radish salad by mixing thinly sliced radish with salt, lemon juice and olive oil.
5. Assemble by placing the potato rosti in the middle of the plate, top with the 63 degree egg, 3 dollop of sour cream and slices of cured salmon around the egg, dressed radish slices, finger lime and dill.
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