Crispy Salmon-Topped Rösti Squares | Food styling by Noah Witenoff | Prop styling by Jennifer Evans Image by: Steve Krug Source: Canadian Living Magazine: January 2016
This baked one-pan version of rösti is our secret to feeding a crowd without spending the evening in front of a stove. Start with a clean oven to avoid setting off your smoke alarm, as these squares cook at a high temperature.
HANDS-ON TIME: 25 minutes
TOTAL TIME: 1hours & 30 minutes
MAKES: 60 pieces
- 1 kg russet potatoes (about 2 large), peeled
- 400 g sweet potato (about 1 large), peeled
- 2 tbsp butter, melted
- 3/4 tsp each onion powder and salt
- 1/4 tsp each pepper and freshly grated nutmeg
Dill-Mustard Cream Cheese:
- one-third pkg (250 g pkg) cream cheese, softened
- pinch grated lemon zest
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tsp capers, drained, rinsed and finely chopped
- 2 tsp fresh dill, finely chopped
- pinch pepper
- 150 g smoked salmon, sliced in
- 60 bite-size strips
- 4 tsp fresh dill
Rösti: In large saucepan of boiling salted water, cook russet potatoes and sweet potato, covered, until slightly tender, about 10 minutes; drain. Let cool enough to handle.
Using coarse side of box grater, grate russet potatoes and sweet potato into large bowl; stir in butter, onion powder, salt, pepper and nutmeg until combined.
Press into bottom of parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet. Bake on bottom rack of 450°F (230°C) oven until bottom and top are golden, about 55 minutes. Let cool slightly. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 hours. Reheat in 375°F/190°C oven until warmed through, about 10 minutes.) Cut into 60 squares.
Dill-Mustard Cream Cheese: In bowl, beat together cream cheese, lemon zest, lemon juice, mustard, capers, dill and pepper until smooth. Spread onto rösti squares.
Topping: Garnish each rösti square with 1 strip of salmon and 1 small sprig of dill.
Tip from The Test Kitchen: For the best texture, evenly pat down the potato mixture using the flat side of a large spatula or the bottom of a small bowl.
Per piece: about 28 cal, 1 g pro, 1 g total fat (1 g sat. fat), 4 g carb (trace dietary fibre, trace sugar), 3 mg chol, 113 mg sodium, 79 mg potassium. % RDI: 1% calcium, 1% iron, 10% vit A, 5% vit C, 1% folate.