Jersey Royal Potato Rösti with Smoked Salmon and Crème Fraîche

A crispy and golden Jersey Royal potato rösti, topped with delicate smoked salmon and a dollop of creamy Jersey crème fraîche. A taste of the island!

Prep Time

15 minutes

Total Time

45 minutes

Calories

535 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.21/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed, but not peeled)

£3.50

50gJersey Butter(Plus extra for greasing the pan)

£1.25

1mediumOnion(Finely chopped)

£0.30

2tbspFresh Chives(Finely chopped)

£1.00

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

200gSmoked Salmon(Sliced)

£6.00

150gJersey Crème Fraîche

£2.50

1smallLemon(Cut into wedges, for serving)

£0.60

to serveLocal Salad Leaves (Optional)(Watercress or rocket are good choices)

£1.50

Total Cost

£16.85

£4.21 per serving

Instructions

1.
Grate the Jersey Royal potatoes using a box grater. Squeeze out any excess moisture using a clean tea towel or kitchen paper. This helps to achieve a crispy rösti.
2.
In a large frying pan (preferably cast iron), melt the Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the grated potatoes to the pan and season generously with sea salt and black pepper. Stir well to combine with the onion and melted butter.
4.
Press the potato mixture down firmly with a spatula to form a large, even pancake. Cook over medium-low heat for 15-20 minutes, or until the bottom is golden brown and crispy.
5.
If the top is not yet cooked through, you can either flip the rösti carefully using a large plate and cook the other side for a further 10-15 minutes, or transfer the pan to a preheated oven at 180°C (160°C fan/Gas Mark 4) for 10-15 minutes to finish cooking.
6.
Once the rösti is cooked through and golden brown on both sides, remove from the pan and place on a chopping board.
7.
Cut the rösti into wedges and top with slices of smoked salmon and a generous dollop of Jersey crème fraîche.
8.
Garnish with fresh chives and serve immediately with lemon wedges and local salad leaves (optional).

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My Notes

Nutrition Information

Nutrition per serving (369g)

535 kcal / 2238 kJ

Carbs

29g

11% of RDA

Fat

37g

53% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

Don't overcrowd the pan with potatoes, as this will prevent them from crisping up properly. Use a large enough frying pan or cook in batches.

For extra flavour, add a clove of crushed garlic to the pan along with the onion.

To make ahead, prepare the potato mixture and keep it in the fridge until ready to cook. Squeeze out any excess moisture again before cooking.

If you don't have crème fraîche, you can use Greek yogurt instead, though the flavour will be slightly different.

Cooking Equipment

Large frying pan (preferably cast iron)

Oven (optional)

Box grater

Wine Pairings

No wine pairing suggestions available for this recipe.

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