Frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite, Salmon Rosti. We love the creamy dill sauce, but a little bit of ketchup is tasty too!
- Two 6-7 oz. cans boneless, skinless wild Alaskan salmon, drained
- 1/2 cup finely chopped red onion
- 3 eggs, slightly beaten
- 1 Tbsp. whole-grain mustard
- 3 Tbsp. chopped fresh dill or 3 teaspoons dried, divided
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 4 cups frozen hash-brown shredded potatoes (about 12 oz.)
- 2 Tbsp. extra-virgin olive oil, divided
- 1/3 cup plain Greek yogurt
- 1 Tbsp. capers, rinsed and chopped
- 1 tsp. lemon juice
- Combine salmon, onion, eggs, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
- Preheat oven to 200°F.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
- Combine plain Greek yogurt, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce. Enjoy!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 1099Total Fat 65gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 49gCholesterol 328mgSodium 574mgCarbohydrates 51gFiber 6gSugar 3gProtein 77g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.