Crispy Potato Rösti with Gravlax and Caviar

Prep time: 15 min | Cook time: 15 min | Servings: 2

This Scandinavian classic balances the golden crunch of a potato rösti with buttery gravlax and cool crème fraîche. It’s an elegant, bistro-style brunch or appetizer that tastes like a weekend in Stockholm.

Ingredients

The Rösti

• 500g (approx. 3 medium) Russet potatoes, peeled

• 30g (2 tbsp) Unsalted butter, melted

• 1/2 tsp (2.5g) Fine sea salt

• 2 tbsp (30ml) Clarified butter or neutral oil for frying

The Toppings

• 150g (5.3 oz) Gravlax or smoked salmon, thinly sliced

• 60ml (1/4 cup) Crème fraîche

• 40g (1.5 oz) Black lumpfish roe or seaweed caviar

• 1/2 Small red onion, finely diced

• Small handful Fresh mâche (lamb's lettuce) or dill sprigs

Instructions

1. Grate 500g (1.1 lbs) potatoes using the coarse side of a box grater into a clean kitchen towel.

2. Twist the towel tightly over the sink to squeeze out as much moisture as possible from the potatoes.

3. Place dried potatoes in a bowl; toss with 30g (2 tbsp) melted butter and 1/2 tsp salt.

4. Heat 1 tbsp oil in a non-stick skillet over medium heat. Add half the potatoes, pressing into a flat disc.

5. Fry for 5–7 minutes until the bottom is deeply golden and crispy.

6. Flip the rösti carefully and cook the other side for another 5 minutes; repeat for the second portion.

7. Place warm rösti on plates and top each with a dollop of 30ml (2 tbsp) crème fraîche.

8. Drape 75g (2.6 oz) gravlax over the cream, creating folds for height and texture.

9. Scatter finely diced red onion generously over the fish and potato base.

10. Garnish with two large spoonfuls of roe and a few leaves of fresh mâche or dill.