Salmon Rosti

Two types of potato, one crispy cake. Cold leftover mashed potatoes provide the soft, tender interior, while raw potatoes cut into very thin chips build the crunchy, browned exterior as they bake. Mixed together and pressed into a hot buttered dish, the combination gives you the best of both textures without any fuss of shredding and squeezing.

The dish goes in the oven first to get the butter smoking hot, which is the secret to any proper rosti. Adding cold potato to cold fat produces a steamed, pale, soggy cake, but cold potato hitting hot fat crackles and seals instantly, developing that prized golden crust.

Canned salmon breaks into big chunks and sits on top for the last 15 minutes, just long enough for the grated cheddar to melt and bubble into a savory crown.

Kitchen Tips

• Use starchy potatoes like Russets or Maris Pipers, waxy potatoes won’t crisp as well.
• Press the potato mixture down firmly so the cake holds together when sliced.
• Dribble the hot fat over the top exactly as directed, it bastes the exterior and promotes browning.
• Drain the salmon well, wet salmon makes the top of the cake soggy.

Variations

• Use flaked hot-smoked salmon or tinned tuna instead of canned salmon.
• Stir a tablespoon of chopped fresh dill or chives into the potato mix before baking.
• Top with a poached egg per serving for a full brunch plate.