Potato Rösti with Caviar and Smoked Salmon

This is a restaurant classic that translates perfectly to the home kitchen — crisp, golden potato rösti topped with smoked salmon, crème fraîche and a generous spoonful of caviar. It is one of the most visually impressive starters you can produce, requires no specialist skill, and can be almost entirely prepared in advance. For more on choosing your caviar, see our complete caviar guide.

Serves: 4 as a starter | Time: 30 minutes | Difficulty: Medium

Ingredients

  • 4 large floury potatoes (Maris Piper or King Edward)
  • 30g Oscietra or Royal Baerii caviar
  • 150g smoked salmon (sliced)
  • 150ml crème fraîche
  • 1 lemon, zested and halved
  • 2 tbsp chives, finely chopped
  • Sunflower or clarified butter for frying
  • Sea salt and white pepper

Method

  1. Peel and coarsely grate potatoes. Place in a clean tea towel and squeeze firmly to remove as much moisture as possible — this is critical for a crisp rösti. Season generously with salt and pepper.
  2. Heat a generous amount of butter or oil in a non-stick frying pan over medium-high heat. Divide the grated potato into four equal portions and press each into a flat circle approximately 1cm thick in the pan.
  3. Cook for 4–5 minutes per side until deep golden and completely crisp. Do not move them during cooking. Remove to a wire rack and keep warm in a low oven (120°C) while you prepare the garnish.
  4. Mix crème fraîche with lemon zest, half the chives, a squeeze of lemon juice and a pinch of salt.
  5. To plate: place each rösti on a warm plate. Arrange smoked salmon loosely on top. Add a generous spoonful of crème fraîche. Top with caviar using a mother-of-pearl spoon. Finish with remaining chives and a small wedge of lemon.

Which Caviar to Use

Oscietra suits this preparation best — its nutty, firm-textured quality stands up to the richness of the smoked salmon and crème fraîche. Royal Baerii is a perfectly good choice at a more accessible price. Save Beluga for simpler preparations where its delicacy can be appreciated without competition.

Make Ahead

The rösti can be cooked up to one hour ahead and reheated in the oven at 180°C for 5 minutes until crisp again. The crème fraîche mix can be made up to four hours ahead. Add the salmon and caviar only at the moment of serving.

Shop the Recipe

Oscietra 30g £36.90 →
Royal Baerii 30g £29.10 →
Mother of Pearl Spoon £5 →