Smoked salmon rosti Christmas Tree
The appetiser of your dreams: an actual tower of smoked salmon and cream cheese rostis. I mean, how can you go wrong with layers of crispy, golden rostis towered high and sandwiched with the creamiest, zingiest cream cheese mix? The flavours going on with this baby are unbelievably good. You’ve got capers, dill, chives, red onion and plenty of lemon, plus some other bits and pieces that I can’t be bothered to write out. It might sound like a lot, but trust me, when those flavours come together, it’s nothing short of magical.
Bit fancy, isn’t it?
Now, I know what you’re probably thinking. Does this seem a bit posh? Don’t worry, this is just my fine-dining side sneaking out for a festive appearance. It is Christmas after all and I do have a background in Michelin dining, and if there’s ever a time to splurge on a bit of smoked salmon, it’s now. We’re talking about a dish that’s as much a centrepiece as it is a starter. Move over Aunt Margaret’s profiterole pyramid, because this year, I’m all about savoury centrepieces. But don’t worry, there’s not a sad prawn cocktail in sight. And honestly, it’s hard to argue when something tastes this good.
This dish is perfect if you’re hosting and want to impress, but also don’t want to be slaving away in the kitchen. The rostis can be prepped ahead of time, so on the day, it’s just a matter of layering up and assembling your edible tower of joy. And the best part? Each layer is meticulously positioned, sprinkled with salmony goodness, and topped off with dollops of cream cheese. It’s the kind of dish that looks like it belongs on the cover of a magazine, but in reality, is super achievable with minimal stress.
This isn’t any old dish
This isn’t just food. It’s a statement. It screams, “I’ve got my life together” (even if you’ve been running around Tesco in your slippers two hours before the party). And when you serve it, get ready for the oohs and ahhs. It’s the kind of dish people will take pictures of before they eat to share as an actual post…not just a story (and you know that’s the ultimate compliment).
The texture is a big part of the magic too. You’ve got the crispy rostis giving you that satisfying crunch, the cream cheese adding richness and tang, and the smoked salmon bringing in that salty, silky luxury. It’s a party of textures and flavours in every bite. And the dill, capers, and lemon just lift the whole thing, making it taste fresh and not too heavy.
So, whether you’re hosting a fancy festive soirée or just feel like treating yourself to a bit of luxury, this smoked salmon and cream cheese rosti tower has got you covered. And if you’re thinking about mixing it up, go wild! Swap the smoked salmon for gravadlax or even a veggie-friendly option like beetroot carpaccio. The base recipe is so versatile you can really make it your own.
For even more festive delights, make sure you’re checking out my other recipes here on my site.
Also…FOUR YEARS in the making, and it’s finally happened, the POTATO BOOK is here and a bestseller! Don’t miss out, click here to pre-order your copy now 🥔🎉
Smoked salmon rosti Christmas Tree
By Poppy Cooks
https://www.poppycooks.com/recipes/smoked-salmon-rosti-christmas-tree/
Ingredients
For the Rosti
- 6-8 large maris pipers, peeled
- 2 brown onions, peeled
- 2 tbsp clarified butter or ghee
- Pinch chilli flakes
- Salt and pepper
Metric
Imperial
For the Pickled Shallots
- 8 tbsp water
- 3 tbsp white wine vinegar
- 3 tbsp balsamic vinegar
- 1 tbsp light brown sugar
- 1 tsp table salt
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 star anise
- 2 bay leaves
- 4 small round shallots, peeled and halved
Metric
Imperial
To Construct
- 100g cold smoked salmon
- 100g hot smoked salmon
- 165g cream cheese
- Chives
- Dill
- Red onion rings
- 1 tbsp capers
- 1 lemon, zested
Metric
Imperial
Instructions
- Coarsely grate the potatoes and onion into a bowl and place into a clean tea towel. Squeeze all of the liquid out to dry the potato and onion, then tip into a clean bowl. Mix through the melted clarified butter and a large pinch of salt and pepper, along with the chilli flakes.
- Preheat a small frying pan over a medium heat and melt a small amount of clarified butter. Gently press half of the rosti mix into your frying pan, but don't compact it down - you still need some holes for the steam to come through. Leave to cook for 10-15 minutes until golden brown on one side, then place a plate on top of the pan.
- Flip the pan over onto the plate, then slide the rosti back into the pan to cook on the other side. Fry until golden, then remove from the pan and repeat with the other half of the rosti mix.
- When your rostis are both cooked and cooled, ]cut out 5 circles, each one getting smaller than the last. Spread some cream cheese onto your serving plate to stick the largest rosti down, then begin to assemble.
- Spread each layer with cream cheese, alternating between hot and cold smoked salmon, with lemon, capers, pickled onions, chives and dill. Season well with salt and pepper between each layer, but you can make this your own! Decorate with more capers, red onion rings and fresh herbs and serve.