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three oven based rosti served on a white plate
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4.50 from 4 votes

Oven Baked Brunch Rosti with Smoked Salmon

A perfect brunch on a weekend - oven baked Rosti with smoked salmon
Prep Time10 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Family Food
Servings: 8
Author: Sarah Rossi

Ingredients

  • 1.2 kg Potatoes peeled and grated
  • 3 Heaped tsp wholegrain mustard
  • 2 Medium free range eggs
  • Handful of fresh dill chopped
  • Salt and pepper
  • 100 g Salted butter melted

For the dressing

  • 25 g Dijon mustard
  • 1 Tsp chopped fresh or dried dill
  • Juice of half a lime
  • Or replace the above with 25g of Maille Mustard with White Wine, Dill and Lime
  • 100 g Greek yoghurt

To serve

  • Avocado slices
  • Smoked salmon
  • Lime wedges
  • More fresh dill

Instructions

  • Preheat the oven to 200C.
  • Squeeze all of the liquid from the potatoes. You can do this by squishing piles of it between your hands, or squashing down into a sieve. The way I do it is to pile it all into a clean muslin cloth, twist it together into a ball and press the liquid out.
  • Stir in the mustard, beaten eggs, plenty of salt and black pepper.
  • Brush 2 muffin trays (24 holes) with the melted butter and pour the rest into the potato mixture and stir.
  • Divide the mixture between the tins, pressing down into each muffin hole.
  • Bake for about 20 minutes or until golden and crisp.

Make the dressing

  • Stir together the dill/lime mustard and the greek yoghurt. Set aside.

To serve

  • When the rosti are cooked, allow them to stand for 5 minutes, before loosening the edges with a round ended knife and 'popping' them out.
  • Top with slices avocado, a squeeze of lime, followed by smoked salmon and the yoghurt dressing. Sprinkle with fresh dill.

Nutrition

Calories: 204kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 164mg | Potassium: 634mg | Fiber: 3g | Vitamin A: 385IU | Vitamin C: 17.1mg | Calcium: 73mg | Iron: 5.2mg