4 servings Rösti is essentially a giant potato pancake. This recipe works with russet potatoes only, since their starch helps bind the shreds together. For diner-style shredded hash browns, you may break up or “scatter” the cake into several pieces after it has browned on the first side and stir them until browned to your liking.
3 tablespoons lemon juice or distilled white or cider vinegar
2 tablespoons grated peeled fresh or drained prepared horseradish
¼ teaspoon salt
Pinch of cayenne pepper
½ cup sour cream
3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
1 to 2 teaspoons cider vinegar or lemon juice, to taste
¼ teaspoon salt, or to taste
(Pinch of sugar)
Sub-recipe steps
Beat in a medium bowl to stiff peaks: ½ cup cold heavy cream
Gradually, beat in: 3 tablespoons lemon juice or distilled white or cider vinegar; 2 tablespoons grated peeled fresh or drained prepared horseradish; ¼ teaspoon salt; Pinch of cayenne pepper
Chill for at least 30 and for up to 60 minutes. Stir gently before serving.
About 1 ¾ cups
A richer sauce perfect for serving with Crudités, slathering on pastrami and corned beef sandwiches, or serving with roasted beets or parsnips.
Stir together thoroughly in a medium bowl: 1 cup mayonnaise, store-bought or homemade; ½ cup sour cream; 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
Add: 1 to 2 teaspoons cider vinegar or lemon juice, to taste; ¼ teaspoon salt, or to taste; (Pinch of sugar)
¼ cup pickling or table salt or ½ cup Diamond kosher salt
2 pounds skin-on salmon fillets
1 small chunk alder, apple, pecan, maple, or other hard wood
(Maple syrup or warmed honey)
Sub-recipe steps
Combine in a medium bowl: 4 cups cool water; ½ cup packed brown sugar; ¼ cup pickling or table salt or ½ cup Diamond kosher salt
Whisk until the salt and sugar are dissolved. Use fish tweezers or a clean pair of pliers to remove any bones from: 2 pounds skin-on salmon fillets
Place the salmon in a glass, enamel, or stainless steel pan just large enough to hold it. Alternatively, place in a 1-gallon heavy-duty zip-top bag and place the bag in a bowl in case of leakage. Pour the brine over the salmon, cover the pan or seal the bag, and refrigerate for 8 hours. If the salmon is not completely submerged in the brine, turn it occasionally. When finished brining, pat the salmon dry and place it skin side down on a rack and refrigerate uncovered until dry to the touch, 8 to 12 hours.
Heat a smoker or grill set up for indirect cooking to 200°F (preferably with a water pan). Add to the coals: 1 small chunk alder, apple, pecan, maple, or other hard wood
Add the salmon to the cooler side of the smoker or grill, skin side down. Smoke for 45 minutes, then, if desired, baste the fish lightly with: (Maple syrup or warmed honey)
Continue to smoke, basting every 15 minutes with more syrup, if using, until the internal temperature of the fish reaches 145°F, no more. Remove the fish from the smoker and let cool completely. Wrap tightly and refrigerate for up to 10 days or vacuum-seal and freeze for up to 6 months.
Chopped dill, parsley, tarragon, or a combination
Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 pound russet potatoes (about 2 potatoes), peeled if desired
(2 tablespoons grated onion)
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil, duck, goose, or chicken fat, or bacon fat
1 Sour cream or Horseradish Sauce
1 Hot-Smoked Salmon, flaked
Chopped dill, parsley, tarragon, or a combination
Lemon wedges
Let's Cook
Step 1.
Shred on the large holes of a box grater over a kitchen towel: 1 pound russet potatoes (about 2 potatoes), peeled if desired
Step 2.
Top with another towel and dry the potato shreds well. Transfer to a bowl and toss with: (2 tablespoons grated onion); ¾ teaspoon salt; ½ teaspoon black pepper
Step 3.
Heat in a large skillet (you’ll get the best crust with cast iron) over medium heat: 3 tablespoons vegetable oil, duck, goose, or chicken fat, or bacon fat
Step 4.
When the oil shimmers, add the shredded potatoes, using a spatula to spread them out into an even layer covering the bottom of the skillet. Cook until the bottom of the pancake is a deep golden brown, 12 to 15 minutes. Loosen the cake from the skillet with a spatula. Carefully flip the pancake by sliding it onto a plate and carefully inverting the plate over the skillet. Cook until golden on the second side, 8 to 10 minutes more. Serve as for Latkes, or with: Sour cream or Horseradish Sauce; Hot-Smoked Salmon, flaked; Chopped dill, parsley, tarragon, or a combination; Lemon wedges
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