Grilled Potato Rosti with Smashed Avo and Smoked Salmon.

Ingredients

• 600 gpotatoes, peeled
• 1 tspsea salt
• 1/4 tspfreshly ground black pepper
• al gustoextra virgin olive oil
• 1 largeripe avocado
• 1/4 tsplemon juice
• al gustosea salt and freshly ground black pepper, to season
• 60 gcrème fraîche
• 2 tspfinely chopped chives
• 100 gsmoked salmon

Instructions

1. 1

   Grate potatoes

   Coarsely grate the potatoes, then place them in a colander and squeeze out the excess water. Transfer the potato to a bowl and season with the sea salt and pepper.

2. 2

   Cook the rostis

   Heat a grill pan over medium heat and coat it with olive oil. Divide the potato mixture into six portions and place them in the pan, flattening each lightly to about 2 cm thick. Cook for 10 minutes, then turn and cook the other side for a further 10 minutes, or until golden. Remove from the heat and set aside.

3. 3

   Mash avocado

   While the rostis cook, mash the avocado in a small bowl. Mix in the lemon juice and season with salt and pepper, then set aside.

4. 4

   Whip crème fraîche

   In a separate bowl, whisk the crème fraîche until it forms soft peaks. Gently stir in the chopped chives and set aside.

5. 5

   Assemble stacks

   Spoon some smashed avocado onto each potato rosti. Add a slice of smoked salmon and a dollop of the chive crème fraîche.

What is potato rosti?

Rosti is a potato dish associated with Switzerland, where grated potato is cooked until crisp and golden. This version turns it into a breakfast stack with avocado, smoked salmon and chive-flecked crème fraîche.

The combination works because the browned potato gives the toppings a sturdy, crisp base, while the avocado and crème fraîche bring softness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 13g protein, 20g carbs, 17g fat.

The potatoes provide most of the carbohydrates, while the avocado, olive oil and crème fraîche contribute much of the fat. Smoked salmon supplies protein, with some also coming from the dairy. To balance the plate, serve a stack with fresh fruit or vegetables.

Choosing the potatoes

Grating: A coarse grater leaves strands that give the rostis their characteristic texture. Keep the portions similar in size so they cook at roughly the same rate.

Drying: Squeezing out excess water helps the potato brown rather than steam. Season it after squeezing, as directed.

Getting golden rostis

Pan heat: Use medium heat and coat the grill pan with oil before adding the potato. If the pan is too hot, the outside may brown before the centre has cooked through.

Turning: Let the first side cook for 10 minutes before flipping, then cook the second side for another 10 minutes or until golden. Turn carefully to keep each rosti together.

Preparing the toppings

Avocado: Mash it with the lemon juice, then season to taste. The lemon adds a little brightness to the creamy topping.

Crème fraîche: Whisk until soft peaks form, then fold through the chopped chives gently. Stop once it is fluffy and combined.

Assembling the stack

Order: Add the smashed avocado to each rosti, followed by smoked salmon and a dollop of chive crème fraîche. Assemble close to serving time so the potato retains its crisp edges.

Serving: These stacks make a filling breakfast or brunch on their own. For a larger spread, serve alongside fresh fruit or a simple salad.

Timing and doneness

The stated total time is 40 minutes, with 20 minutes of cooking for the rostis. Use the cooking time to prepare the avocado and crème fraîche toppings.

Look for golden surfaces on both sides; if a rosti needs longer to colour, continue cooking until it reaches that cue. The method does not specify a separate oven temperature or resting time.

Recipe notes & tips

• Squeeze the grated potato firmly over the colander to remove as much excess water as practical.
• Keep the six potato portions close in size so they cook evenly.
• Coat the grill pan with olive oil before adding the potato to help prevent sticking.
• Prepare the avocado and crème fraîche while the rostis cook.
• Wait until each side is golden before turning the rostis.

Variations

• Add herbs: Stir extra chopped chives into the avocado for a more herbal topping.
• Use dill: Swap some of the chives for chopped dill to complement the smoked salmon.
• Add a poached egg: Place one on top of the salmon for a heartier breakfast.
• Serve with lemon: Offer lemon wedges at the table for an extra citrus note.
• Make smaller rostis: Divide the potato into more portions for bite-sized brunch servings.

Common mistakes to avoid

• Wet potato: Squeeze out excess water before seasoning so the rostis can brown.
• Uneven portions: Divide the mixture evenly to help each rosti cook at the same pace.
• Pan too hot: Keep the heat at medium so the outside does not colour too quickly.
• Flipping too early: Give the first side the full 10 minutes before turning.
• Overwhipped crème fraîche: Stop at soft peaks so the topping stays soft rather than stiff.

How to store

Store leftover rostis, avocado, crème fraîche and smoked salmon separately in covered containers in the fridge, and use within 1–2 days. Reheat the rostis in a pan until hot; serve with the chilled toppings freshly assembled. The avocado may darken in storage.

Frequently asked questions