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appetizers Gluten-Free Recipes

SWISS-STYLE ROSTÏ WITH SMOKED SALMON & CREAMY CUCUMBER DILL DIP

I’ve mentioned before we are lovers of all-things-potatoes; chipped, mashed, baked, roasted, scalloped, cheesed, twice-baked and stuffed as well as fried, it’s a given that nary a potato goes to waste in this house. And in fact, given a choice between potatoes and something sweet and I’ll choose a potato every time.

Mashed with a little butter (or more), a few pinches of salt and pepper and I’m a happy camper thank-you-very much; depending on my mood, I’ve also added ingredients such as sour cream, horseradish, heavy cream, chives or grated sharp cheese – all enjoyed with gusto by all who sat at our table. And I must admit that the perfect weekend breakfast includes a crispy-edged side of hashbrowns along with a perfectly fried egg and maybe a slice of bacon . . . or two.

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Apparently the Swiss love their potatoes too – in the form of RostÏ – which to me, looks like one skillet-sized hashbrown. Research tells me that there really isn’t one definitive way of making a true RostÏ other than it involves potatoes and some form of fat as well as salt and pepper. There are recipes calling for raw shredded potatoes, some use par-boiled potatoes, some use a starchy potato (russets) while others use a waxy potato (Yukon Gold).

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For me, it doesn’t really matter; just bring on the potato.

Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.

2 replies on “SWISS-STYLE ROSTÏ WITH SMOKED SALMON & CREAMY CUCUMBER DILL DIP”

Midnight Avenue Jsays:

Looks great. But a quibble: Sweden and Switzerland are two different countries; one must pass through Denmark and Germany to arrive in Sweden, or cross the Baltic Sea and then pass through Germany (or fly, I know, but to get a sense of the geographical divide, I illustrate land crossings).

“Rosti” is a SWISS dish, from Switzerland. The food of Sweden is referred to as “Swedish” and their potato pancakes are called “raggmunk.”

Thank you SO MUCH for setting me straight on the difference between Swiss and Swedish – I hadn’t made that connection and I do appreciate the information. I’ve not traveled to either country – but I do enjoy potatoes, regardless of where the recipe comes from!

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