Rösti waffles with smoked salmon and horseradish cream are the perfect answer for festive occasions when you want to serve elegant, flavourful snacks, appetisers or canapés. The recipe is very easy, as all you need is ready-made frozen rösti. Let them thaw, then crisp them up in a waffle iron – it gives them both a pretty shape and a wonderful crunch.
Once the waffles have cooled slightly, top them with horseradish cream and smoked salmon and finish with fresh herbs such as watercress or dill.
These little bites are ideal as finger food for a standing reception, whether it is New Year’s Eve, a summer gathering outdoors or a relaxed evening with friends.
The horseradish cream can easily be made ahead and kept in the fridge for 2-3 days, so you can have everything ready well in advance. This recipe gives you a snack that is both elegant and remarkably easy – and guaranteed to impress your guests.
Rösti waffles with smoked salmon and horseradish cream
Ingredients
- 16 ready-made frozen potato rösti – thawed
- 200 g smoked salmon, cut into smaller pieces
- Watercress or dill
Horseradish cream
- 150 g crème fraîche (38% fat)
- 2 tbsp fresh horseradish, finely grated
- 1-2 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- Salt and freshly ground pepper
Method
Horseradish cream
- Put all the ingredients in a bowl and whisk well with an electric hand mixer until the cream thickens and becomes light and airy.
- Season to taste with salt and freshly ground pepper, and a little more horseradish if you like. *Use a piece of fresh horseradish and grate it yourself – it makes the best horseradish cream.
- Keep the cream in the fridge until you are ready to assemble the canapés – it keeps well for 2-3 days in the fridge.
Rösti waffles with smoked salmon and horseradish cream
- Place the thawed rösti in a hot waffle iron and press them flat. Cook until golden and crisp.Continue until all the rösti are done, transferring them to a wire rack as you go so they stay crisp. Let them cool so the cream doesn’t melt.
- Spread a little horseradish cream over the base of each rösti and lay a piece of smoked salmon on top. Pipe or dot a few more small mounds of horseradish cream on top and garnish with watercress or dill.I keep the cream in a piping bag, which makes it easy to top the salmon neatly.
- Season with freshly ground pepper just before serving.
Nutrition
Premium
Sikke nogle flotte skåle/tallerkener, hvor er de mon fra?
Hej Emma
Ja de er så smukke 🙂 De er fra Tybo keramik 🙂
Warm wishes, Dianna