by thirschfeld
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hardlikearmour's Testing Notes:
Expand Collapsethirschfeld's Notes:
1 1/4 pound russet potatoes, scrubbed and roughly peeled Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons grape seed oil Ask a question about this ingredient
4 pieces gravlax style smoked salmon Ask a question about this ingredient
4 caper berries Ask a question about this ingredient
1/3 cup cultuered sour cream Ask a question about this ingredient
2 teaspoons prepared horseradish Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
1 tablespoon fresh chives minced Ask a question about this ingredient
Place a clean towel under a mandoline and grate the potatoes using the julienned blade and let them fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel forming a tight ball and keep twisting until all the moisture is removed.
Ask a question about this stepPlace the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.
Ask a question about this stepHeat a 10 inch nonstick saute pan over medium heat. Add the grape seed oil and then place the potatoes evenly across the bottom of the pan.
Ask a question about this stepIt took me 8 minutes on medium flame then bumping it up to medium high for 6 minutes to get the right crust. Use that as a guide it is not an absolute.
Ask a question about this stepWhen the rosti is ready to flip use an over size lid or pizza pan and cover the saute pan. Do this by the sink. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.
Ask a question about this stepCombine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.
Ask a question about this stepArrange the different elements attractively on the cake, cut, and serve.
Ask a question about this stepthe large wholes on a box grater would work just fine, or if you have a food processor with a grater it would work too. Just be quick about it or the potatoes will discolor.
Tom, what does "roughly peeled" mean??
and what does scubbed mean? LOL. Sometimes I just peel a ring around the middle leaving some of the skin because I like the flavor but don't want to much of that flavor. So I guess roughly means don't be retentive about any peel left on the potato
I first tried rosti after a long hike in a snowstorm to a little mountain hut in the Swiss Alps. Nothing has ever tasted so good in my life. I thought the topping of a fried egg was perfect, but this looks intriguing...
Fratello T, anytime I have the opportunity to add "title" to my hotel reservation I use "Monsignor". Although sometimes they only let me add "Lord".
Brother T, I rarely have cause to quibble with you but true gravlax is cured and not smoked---fresh salmon, cured with salt, dill and maybe aquvit or vodka. In a way it's like the difference between bacon and pancetta. But the recipe sounds great, and I still want to cook with you some time too.
I am glad you pointed that out monsignore pierino. I have made gravlax many different ways and while I like the original I also like the kind that is cured and lightly cold smoked. Never the less you are correct in your statement about true gravlax and I should have pointed that out. Thanks brother p
The picture alone does me in. I see a Christmas Day Brunch coming up with this as the star performer.
You have been over the top lately! I am sure appreciative.
Wow. All of my favorite things together...this is a sure hit. Thirschfeld, maybe you can go on vacation for say, a month or so? Strategically move off the grid? Give the rest of us a fighting chance? ;)
I often think of the, if you have ever been to New Mexico, the mother ship buses buried in the desert, Somewhere not to far from Ojo Caliente, but it just seems like a full time job to move off the grid.
You have to stop! I can not bear it. It all starts with the crunchy and creamy potato cake... then you stuck ham and gruyere in it, then pork confit, now gravlax and horsradish creme. OMG. What next ...lobster with hollandaise? I can't take this contest. I love this stuff. That's it, I am moving next door, Tom! It also doesn't help that I am trying to be healthy before the feast on Thursday. This site is killing me today.
Thanks you two. I had a light vegetarian dinner tonight after eating half of this for brunch.
Thank you ellenl
thanks drbabs.
Thanks for you great instructions! Every time I try to make a rosti, it ends up looking like hash browns instead. I think I'll give this a whirl.
thanks hardlikearmour and I hope you give it a go
I made this and it worked out great. The rosti came out beautifully, and tastes like a delicious, upscale tater tot! (and who doesn't love a good tot?)
Oh my! I was hoping to see a rosti. This is simply perfect; like just about every other recipe you've posted, it's something I want to make (and eat) right now. Spectacular photo, too! ;o)
Thanks AJ, it is really good breakfast food.
I've been thinking about making gravlax, after eating some that monkeymom made for our potluck with Amanda earlier this month. It was so, so good! Now I simply must. I'm not real fond of caper berries, so I'll probably go with the small ones . . . but I plan to do everything I can to get that gravlax started soon, so I can make this!! Oh heck, I'll go buy some gravlax. I want this now. ;o)
One of the best recipes I have ever used for gravlax is Julia Childs from her book she did with Jaque Pepin. The flavor is unbeatable, dill and cognac. It takes a couple of days because she does the long version but they are worth it.
I ate half of it but decided I better save a piece or two for others. But now I am thinking about it again, so, I may end up eating the whole thing.
Selmelier works at Meadow, a shop that specializes in salt.
Would you have a suggestion on the best alternative to prep the potatoes, if one does not use a mandolin?