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ROSTI WITH CREME FRAICHE AND GRAVLAX
Rosti is the Swiss version of a potato pancake. We use our Mini Muffin Cup Rosti to put together these elegant appetizers, which are topped with crème fraiche and gravlax. You can substitute in sour cream and smoked salmon if you prefer. Add a pinch of caviar as well for a luxurious touch and a hit of salty flavour.
Yield: Makes 32.
July 02, 2019
ROSTI WITH CREME FRAICHE AND GRAVLAX
Ingredients
- 8 thin slices gravlax or smoked salmon
- 32 Mini Muffin Cup Potato Rösti
- 3/4 cup crème fraîche or sour cream
- 32 fresh dill fronds
- Caviar, optional
Directions
- Cut each gravlax slice crosswise into four pieces.
- Top Mini Muffin Cup Potato Rösti with crème fraîche, gravlax and dill, dividing equally. Top with caviar. Serve immediately.
Nutritional analysis per rösti:
69 calories, 1 g fat, 1.7 g protein, 12.9 g carbohydrate, 1.2 g fibre, 56 mg sodium
*Ingredient not included in nutritional analysis.
MINI MUFFIN CUP POTATO ROSTI
Ingredients
- 2 1/4 lb yellow potatoes, peeled
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- Salted butter, melted (for buttering pans)
Yield: Makes 34.
Directions
- Preheat oven to 425°F.
- Cook potatoes in boiling salted water until barely tender; drain.
- When cool enough to handle, shred potatoes. There should be about 5 cups shredded potatoes. Add nutmeg, salt and pepper; stir to combine.
- Divide potato mixture among 34 buttered mini muffin cups, packing tightly.
- Bake until rösti are golden around edges, about 32 – 35 minutes.
- Cool rösti in pans for 5 minutes. Remove from pans. Serve warm or cold. May be refrigerated for up to 2 days.
Nutritional analysis per mini rösti:
29 calories, 0 g fat, 0.6 g protein, 6.6 g carbohydrate, 0.6 g fibre, 19 mg sodium
*Ingredient not included in nutritional analysis.
Tip:
Though normally pan-fried, our rösti can be baked and frozen in muffin cups for ultimate convenience. Just thaw and reheat in the muffin pan when ready to serve!