The version of these classic Scandinavian bites that Chef David Armone serves at The Maidstone in East Hampton includes bleak roe. “You can definitely make this for a crowd because you can make your rösti the day before. Just pop them in a very hot oven for 10–15 minutes to reheat,” he suggested.
Yields four servings
About 5-6 potatoes
2 large eggs plus 1 large egg white, lightly beaten
3 Tbsp. of flour (optional)
Smoked salmon, sliced
Red onion – slice finely
Fresh chives – chop
Lemons – cut into wedges
Salt & pepper
NOTE: Use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight.
Place peeled and grated potato in a colander and squeeze out excess moisture. Then put in a large bowl and add eggs, flour and butter. Season with salt and pepper.
Heat oil in a frying pan over medium-high heat. Add layered tablespoonfuls of the rösti mixture and flatten slightly to create a nice shape. Cook each rösti for about 1-2 minutes each side or until crisp and golden then drain on paper towel. Once you’ve done the entire mixture, let your röstis cool slightly before you add the other stuff.
Top the röstis with a clique of sour cream, sliced smoked salmon and bleak roe. Season with cracked black pepper. You’re all set!