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Valentine Warner's golden potato cake with mackerel and egg make a traditional Scandinavian breakfast.


  • 40 g butter

  • 2 medium waxy potatoes, peeled and grated

  • 1 heaped tsp plain flour

  • ½ red onions, peeled and sliced

  • Handful dill, approximately 15g, sliced

  • 1 large hard boiled egg, sliced

  • 1 smoked mackerel fillet, skinned and de-boned

  • 2 tbsp salmon roe

  • 2 tbsp creme fraiche

  • 1 slice lemon


  • 1.

    Melt the butter in a small saucepan over a low heat, taking care not to let it burn. You will see small milk solids rising to the top after a couple of minutes. Carefully skim these off and discard. Pour the fat into a mixing bowl, leaving any residual white water that lurks below the fat in the saucepan.

  • 2.

    Lightly squeeze the grated potato to get rid of the initial starchy water.

  • 3.

    Add the potato to the butter in the bowl and sift in the flour. Season with plenty of black pepper. Add 1 teaspoon flaked sea salt and use your fingers to mix everything together thoroughly.

  • 4.

    Heat a large, non-stick frying pan over a medium heat. Place the rosti mixture in the centre of the pan and spread it out to the edge with the back of a spoon - it needs to be pressed flat and spread out really thinly and evenly, without holes. If you have too much mixture, take a little out, as it should be crispy, not cakey.

  • 5.

    Gently sizzle the rosti for 8-10 minutes, then flip it over when the underside turns golden brown and fry for a further 8-10 minutes. The rosti should be deep orange, browny-gold and very crisp, but with a slight squidge.

  • 6.

    Decorate the rosti with a pile of onions, dill, mackerel, the egg, salmon roe, crème fraiche and a slice of lemon. Serve.

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