4 Serves
49 Mins
15 g
18 g
11 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Potatoes
Egg
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KenyanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
548 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Grate the potatoes using a box grater, then place them into a colander and squeeze out all excess moisture with your hands.
In a mixing bowl, combine the grated potatoes with the egg and season with salt and pepper to taste.
Lightly grease a mini muffin tray and distribute the potato mixture evenly into the 12 cups.
Drizzle a small amount of melted butter over each rosti and bake for 20 minutes, or until the edges are golden brown and crispy.
While the rostis bake, prepare the dill cream by whisking together the creme fraiche, fresh dill, and lemon juice in a small bowl.
To serve, arrange the salmon slices on top of the warm rostis, add a dollop of the dill cream, and garnish with fresh dill sprigs and thin slivers of lemon.
Butter
Crème Fraîche
Dill
Lemon Juice
Lemon
Salmon
Vitamin A
15 µg / 900 µgVitamin C
14 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
548 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g