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The Better Pomme Rösti with Salmon & Crème Frîache

April 12, 2015

As my sister and I continue to decorate our apartment, I can’t help but get excited about the housewarming party we are going to have. Also, I’m excited about loads of yummy hors d’ oeuvres I’ll get to serve. A while ago when I was home in California, I made this pomme rösti as a fun breakfast for me and my mom. We drank orange juice and ate in our bathrobes, but that does not mean this has to be limited to a morning meal. I think if they are placed on a platter next to a stack of napkins they will make a simple, yet sophisticated treat for our guests.

about 2 cups of julienned russet potato
1/4 cup creme frîache
1/2 cup olive oil
salmon for serving
thinly sliced red onion
capers for serving
lemon juice for serving

1. Preheat oven to 400°F Peel and finely julienne potatoes. To do this I used a mandolin, stacked the slices, then cut them into fine strips.
2. Rinse the julienned potatoes in ice water then dry out using a towel.
3. Toss the julienned potatoes with salt and let rest for ten minutes before patting dry with a towel again.
4. Use some of the oil to lightly coat the bottom of a nine-inch frying pan (that is oven safe) when the oil begins to smoke, carefully wipe out the pan.
5. Pour half of the remaining oil into the pan; when the oil is hot, place the julienned potatoes in the pan
6. Pat the potatoes into the pan and cook over medium heat for 5 minutes or until the potatoes stick together in one large mass.
7.  Place a large plate over the top of the frying pan and flip potato round out onto the plate. Be very careful for any hot oil that may drip out.
8. Once the potato round is on the plate flip it back into the frying pan so that the other side can cook. Continue cooking for 5 minutes (or until golden brown when you lift the edges and peek under it).
9. Remove pan from the stove top and place in the oven for 10 minutes to finish cooking.
10. Slide potatoes out of the pan and onto a plate layered with paper towels.
11. Cut the pommel rösti into 6 or 7 triangles.
12. Layer with smoked salmon, crème frîache, capers, and thin slices of red onion. Squeeze fresh lemon juice over each portion.

I’d love to know if you guys have any favorite hors d’ oeuvres you serve when you have guests over.

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