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Mini Rosti with Seamoke Mackerel and Créme Fraiche


2 tablespoons butter
1 small onion, very finely chopped
2 medium Agria potatoes, peeled and coarsely grated
1 teaspoon caraway seeds, crushed salt and freshly ground black pepper to taste
1 tablespoon butter, extra
1 tablespoon olive oil
1/2 cup crème fraiche
200g packet Seasmoke Peppered Mackerel, chopped
2 tablespoons chopped chives
lime wedges to serve


Heat the butter in a frying pan. Add the onion and cook over medium low until it is soft. Add the grated potatoes, caraway seeds and salt and pepper to taste. Cook, stirring, for a few minutes until the potato is sticky. Cool slightly

Mould the potato mixture into tiny cakes with wet hands. Heat the remaining butter and the oil in a frying pan. Cook the rosti over medium heat for 3 to 4 minutes on each side or until golden brown.

Place a dollop of crème fraiche on each rosti. Top with pieces of peppered mackerel and garnish with chives. Serve with the lime wedges.

Makes approximately 20