Muffin Pan Potato Rosti
Crispy potato rosti baked in a muffin pan, topped with sour cream, smoked salmon rosettes, and chopped chives.
Servings: 12 appetizers
Equipment
Ingredients
Potato Rosti
- 1 large baking potato
- 1/2 small onion
- 1 teaspoon sea salt or to taste
- black pepper to taste
- 40 grams butter
Topping
- 3 tablespoons sour cream creme fraiche
- 100 grams smoked salmon
- 1 tablespoon fresh chives chopped, to garnish
- 1 lemon
Instructions
Potato rosti
- Turn the oven on to 180° C / 355°F.
- Grate the potato on the grater (use the larger holes).
- Squeeze the excess water from the shredded potato.
- Finely grate half an onion.
- Mix the grated potatoes, onion, sea salt, and pepper in a medium-sized bowl.
- Heat a small frying pan (medium-high heat).
- Add 25 grams of butter.
- Once the butter is bubbly, top with the shredded potato mixture and fry until it becomes dry and wants to stick to the pan (about 5 minutes).
- Place the muffin pan in the oven briefly.
- Take out the pan and top each tin hole with a small piece of butter.
- Use a teaspoon to ensure the melted butter covers the entire bottom of the muffin tin hole.
- Top with a spoonful of the potato mixture and flatten with a spoon.
- Sprinkle sea salt on each rosti.
- Bake in the oven for 20-22 minutes until golden brown and bubbly.
- Allow to cool slightly in the pan.
- Lift the rosti carefully with a fork and place it on a piece of kitchen towel to soak any excess butter.
To serve
- Top with sour cream, smoked salmon strips swirled into roses and chives.
- Squeeze lemon juice on top.
Video
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 283mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.4mg
