Instructions

Follow the steps and taste along the way.

1. Prepare the potato mixture

   Coarsely grate the potatoes and squeeze out the liquid thoroughly using a clean kitchen towel. Mix them with the egg, flour, 4 g salt, and 0.4 g black pepper. The mixture should hold together but not be runny.

   

2. Season the cucumber

   Cut the cucumber into thin half-moons. In a bowl, mix it with the sour cream, finely chopped dill, finely grated zest from the whole lemon, and 25 ml lemon juice. Add 1 g salt and 0.2 g pepper. Refrigerate while you prepare the rest.

   

3. Fry the rösti

   Heat half of the oil in a large pan over medium heat. Divide the potato mixture into 8 smaller patties, flatten them gently, and fry in batches for about 4–5 minutes on each side. Add the remaining oil as needed. The rösti should be golden and crisp around the edges; transfer them to a plate.

   

4. Sear the salmon skin-side down

   Pat the fillets dry with a paper towel, then season with the remaining 3 g salt and 0.4 g pepper. Heat the remaining 10 ml oil in a clean pan. Place the salmon skin-side down and gently press it with a spatula for the first 20 seconds so the skin cooks evenly. Cook over medium heat for 5–6 minutes, then turn and cook for another 1–2 minutes, depending on the thickness of the fillet. Let it rest for 2 minutes skin-side up; the center should be opaque and juicy.

   

5. Serve

   Place two potato rösti, one salmon fillet, and a portion of dill cucumber on each plate. Set the salmon skin-side up so it stays crisp. Serve immediately.