Frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite, Salmon Rosti. We love the creamy dill sauce, but a little bit of ketchup is tasty too!
- Two 6-7 oz. cans boneless, skinless wild Alaskan salmon, drained
- 1/2 cup finely chopped red onion
- 3 eggs, slightly beaten
- 1 Tbsp. whole-grain mustard
- 3 Tbsp. chopped fresh dill or 3 teaspoons dried, divided
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 4 cups frozen hash-brown shredded potatoes (about 12 oz.)
- 2 Tbsp. extra-virgin olive oil, divided
- 1/3 cup plain Greek yogurt
- 1 Tbsp. capers, rinsed and chopped
- 1 tsp. lemon juice
- Combine salmon, onion, eggs, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
- Preheat oven to 200°F.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
- Combine plain Greek yogurt, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce. Enjoy!