Smoked Salmon Rösti

This dish takes me back to Toronto, where I first tried it at Mövenpick — a simple plate that felt both elegant and comforting. Crisp golden rösti topped with silky smoked salmon, a spoonful of cream cheese, and a perfectly poached egg turns humble ingredients into something restaurant-worthy. It’s the kind of dish that works at brunch, a holiday breakfast, or even as a light supper.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

• 2 medium potatoes, peeled and grated

• 2 tbsp butter (or mix of butter & olive oil)

• Salt & pepper, to taste

• 4–6 slices smoked salmon

• 2 fresh eggs

• 1 tbsp vinegar (for poaching)

• 2 tbsp cream cheese or crème fraîche

• 1 lemon, cut into wedges

• 1 tbsp capers

• A few slivers of red onion (optional)

Method

• Grate potatoes and squeeze out excess water using a clean tea towel. Season lightly with salt and pepper.

• Heat half the butter in a non-stick skillet. Add grated potatoes, pressing into a flat cake. Cook 6–7 minutes per side over medium heat until golden and crisp, adding more butter if needed. Keep warm.

• Meanwhile, bring a small pot of water to a gentle simmer with vinegar. Crack in the eggs and poach for 3–4 minutes until just set. Remove with a slotted spoon.

• To serve, cut rösti into wedges or keep whole. Top with smoked salmon, cream cheese or crème fraîche, poached egg, capers, and red onion if using. Squeeze lemon overtop.

Variations

• West Coast Style – use Pacific smoked salmon with fresh dill.

• Canadian Twist – swap in Arctic char or lake trout for a local version.

• Holiday Brunch – add a spoonful of caviar or pair with sparkling wine.