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This recipe combines the silky, cured gravlax salmon with crispy, golden rösti for a delightful contrast of textures. The gravlax is cured with a fragrant mix of coarse salt, sugar, lemon zest, dill, and crushed five-berry pepper, infusing it with a bright, aromatic flavor. The rösti, made from grated Agria potatoes, is pan-fried to a perfect crisp. To finish, a dollop of crème fraîche, trout roe, and fresh herbs add a luxurious touch. Serve immediately...
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Mix the coarse salt, sugar, lemon zest, chopped dill, and crushed five-berry pepper in a bowl.
Spread a thick layer of the curing mix in a dish, place the salmon fillet on top, and completely cover with the remaining mixture.
Wrap the dish tightly and refrigerate for 12 hours to cure the salmon.
Rinse the cured salmon briefly under cold water, pat dry, and slice thinly.
Peel and grate the Agria potatoes.
Season the grated potatoes lightly with salt and let sit for 5 minutes.
Transfer the potatoes to a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Place the grated potatoes in a bowl, add the cornstarch, and mix well.
Heat butter in a pan over medium heat.
Shape the potato mixture into small rösti using a ring mold or by hand.
Cook the rösti until golden brown and crispy on both sides, then drain on paper towels and keep warm.
Place a rösti on a plate.
Top the rösti with a slice of gravlax.
Add a spoon of crème fraîche and finish with trout roe and fresh herbs.
Serve immediately while the rösti is hot and crispy.
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For the best results, use the freshest salmon fillet you can find for the gravlax.
Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy rösti.
If you can't find five-berry pepper, substitute with a mix of black, white, green, and pink peppercorns.
Can I use a different type of potato for the rösti?
Yes, you can use other starchy potatoes, but Agria potatoes are recommended for their texture and flavor.
How long can I store the gravlax?
Once cured, gravlax can be stored in the refrigerator for up to 5 days if kept tightly wrapped.
Can I freeze the gravlax?
Yes, you can freeze the gravlax after curing. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months.
What can I use instead of trout roe?
You can substitute trout roe with salmon roe or even caviar for a similar texture and flavor.
Can I prepare the rösti in advance?
It's best to cook the rösti fresh for maximum crispiness, but you can prepare the potato mixture in advance and store it in the refrigerator for a few hours.
