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Potato Kugel Rosti with Old Williamsburg Smoked Salmon and Horseradish Sour Cream


I love cooking. It’s a wonderful creative outlet. It lets me show people I care about them. It even gives immediate gratification. But even with all that, nothing I do in the kitchen is more rewarding that repurposing leftover food. Taking what was once unwanted and making it not only edible but delicious in its own right all over again gives me all the feels. That’s why I love this potato kugel rosti. A traditional rosti is, unlike a latke, actually made with pre-cooked potatoes, not raw. Using potato kugel here is therefore less of a cheat than it is a hack. To prepare, cut off the exterior crust and mash up the remains. This is an eight-inch, two-person rosti, and it uses about one small eight-ounce potato kugel. Add in some oil, or if you want to be extra and don’t mind being fleishigs, some duck fat, or chicken schmaltz and one egg. Mix it together and add it a heated oiled pan. Fry on one side until brown and crispy. It should easily move and slide around. At the point you can either cover the pan with a plate and flip it then slide it back into the frying pan. Or, if you’re the nervous type, you can just transfer it to a screaming hot oven to finish the other side. Then top with Old Williamsburg smoked salmon, horseradish sour cream, pickled onions, and fresh herbs. It’ll feel like a decadent treat, and you can feel good about the fact that you turned leftovers into something fresh and delicious!


Prepare the Potato Kugel Rosti

1. Cut edges off potato kugel and mash.
2. Add egg and oil.
3. Add to pan. Fry until golden and either flip or roast in 475-degree-Fahrenheit oven as per above.
4. While it fries, mix sour cream, grated horseradish, and white pepper together.
5. Top finished rosti with Old Williamsburg smoked salmon, the horseradish sour cream, pickled onions, and fresh herbs of your choice (dill, oregano, parsley, and chives all work).


Sponsored by Old Williamsburg