Potato Rosti Canapes make for the perfect appetizer featuring crispy golden rosti topped with creamy creme fraiche and delicate smoked salmon. If you’re a fried potato fan – I love hash browns! – you’ll love these potato rosti canapes. They’re one of my favorite appetizers and are a twist on the typical cracker-based canapes.
Why You’ll Love It
- Crunchy: The golden-brown, crispy exterior of the potato rosti provides a satisfying crunch.
- Bite-Sized Sophistication: The miniature size of these canapes makes them not only visually appealing but also a convenient and sophisticated finger food option for any event.
- Versatile: Customize the toppings according to your preferences, making these canapes adaptable to a variety of tastes and occasions.
» You might also like these Irresistible Teriyaki Salmon Bites.
Ingredients You’ll Need
- Large Potato – Peeled and grated. Opt for a starchy variety like Russet for the best texture.
- Egg – The egg will help hold the potato together.
- Parsley or cilantro – Use whichever herb you like best.
- Butter – The butter needs to be melted in order to incorporate into the potato mix.
- Salt and Pepper – Potatoes tend to need a lot of salt. You can add some before and then taste for preference after cooking.
- Crème fraiche or Mascarpone Cheese – Provides a luscious, creamy element; both options are available in most grocery stores.
- Smoked Salmon – Thinly sliced.
- Chives – Chopped. Green onions are also a good substitute.
Equipment Needed
- Baking sheet
- Parchment paper
- Grater
- Mixing bowl
Helpful Tips
- Try to squeeze out any excess water from the grated potatoes using a kitchen towel. This step is crucial for achieving a crispy texture in your rosti.
- Preheat the baking sheet before placing the potato rounds. This helps in achieving an immediate crispy sear on the bottom.
How to Make Potato Rosti Canapes
Step 1: Prepare the oven
Preheat oven to 425° F(220°C). Prepare a baking sheet with parchment paper or a silicon mat. You might not be able to cook the rostis all at the same time. I had to do them in batches.
Step 2: Make the potato mixture
Place the grated potato in a colander so you can rinse and drain it. This will take some of the starch away and make it not turn brown right away. Squeeze out all of the excess water. You might even want to put it in a paper towel and squeeze out more, or pat it dry with a paper towel.
Transfer the shredded potato to a bowl. Add the eggs, parsley, and butter. Mix it well. Season it with salt and pepper.
Step 3: Bake
Put a spoonful of potato mixture onto the baking sheet and flatten it into 2” rounds. You don’t want to make them too big – these are supposed to be bite-sized appetizers. Keep that in mind while you’re forming them.
Bake them for 25-30 minutes, until they’re golden brown. Remove them from the oven and let them cool. If you have multiple batches to make, you can transfer them to a wire rack to cool while you continue to make more.
Once you’re done making them, and they’ve cooled completely, top each potato rosti with creme fraiche, smoked salmon, and chives. I also like to add some capers for extra flavor. Some guests don’t like them, so I make some with and some without.
More Smoked Salmon Appetizers to Try
- Smoked Salmon Appetizer Bites
- Smoked Salmon Appetizer with Cucumber and Lemon Dill Cream Cheese
- 30 Delicious Smoked Salmon Recipes
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Potato Rosti Canapes
Ingredients
- 1 large potato peeled and grated
- 1 egg beaten
- 2 teaspoons parsley chopped
- 2 tablespoons butter melted
- Salt and pepper to taste
- Topping
- 1/4 cup mascarpone cheese or Mexican crema or crème fraiche
- 2 ounces smoked salmon thinly sliced
- 1 tablespoon chives chopped
Instructions
- Preheat oven to 425° F(220°C). Prepare a baking sheet with parchment paper.
- Place grated potato in a colander; rinse and drain. Squeeze out all excess water.
- Transfer the potato to a bowl. Add the eggs, parsley, and butter. Mix well. Season with salt and pepper.
- Spoon the potatoes on the baking sheet and flatten into 2” rounds. Bake for 25-30 minutes, until golden brown. Remove from oven and cool.
- Top each potato rosti with crème fraiche, smoked salmon, and chives.
Notes
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.
The addition of smoked salmon, and chives adds a rich, flavorful finish, perfect for appetizer or brunch. This potato rosti recipe is a delicious combination of crispy potatoes. The simple steps for baking the potatoes to golden perfection make for an easy.
We are so happy to hear that you liked it Kiran. Thanks!