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New England Chef Recipes
Rosti with Smoked Salmon and American Caviar
From Inn at Danbury
Chef Recipes, FREE Recipes
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  • 2 or 3 Medium partially boiled potatoes
  • ½ Medium Onion
  • 1 Egg
  • 2 Tablespoons Flour
  • Pinch of Salt and Pepper to taste
  • Butter for frying
  • Crème Fraiche or Sour cream mixed with heavy cream
  • Fresh Dill chopped
  • American Caviar

Dill Crème Fraiche

  • 1 ½ Cups crème Fraiche
  • 6 Tablespoons Lemon Juice
  • ¾ Cup Chopped Shallots
  • ½ Cup Fresh Chopped Dill
  • 1 ½ Tablespoons salt
  • ½ Tablespoon Black pepper


With a cheese grater grate the potatoes and onions.
Add the flour, egg, salt & pepper.
Make 2 or 3 pancakes and fry until crisp place each on a small plate.
Roll up 3 pieces of Smoked Salmon for each pancake and shape into a ring on the pancake.
Mix dill with Crème Fraiche and place 2 Teaspoons in the center of the pancake and sprinkle with a small amount of caviar. Cut into wedges and enjoy with a glass of Champagne or German Riesling.
To make fresh Crème Fraiche if you can not find it in the store
Mix 1 Cup of Heavy Cream with 2 Tablespoons of Buttermilk, cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 – 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
Don’t worry about the crème Fraiche spoiling while it’s sitting on the counter, the acid in the mixture prevents bacterial disease associated with dairy products.

Stir all ingredients together in a non-reactive mixing bowl, Cover with plastic wrap and chill for 2 hours in fridge.

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe.

*For best results use fresh ingredients.

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