Salmon & Rosti with Smokey Paprika Butter

2 Salmon fillet, skin-on

All Things Butter Smokey Paprika Butter

2 large potatoes 

1 egg

2 tablespoons of flour 

Salt and pepper to taste 

Oil for frying

Step 1

Make the rösti: Grate the potatoes using a coarse grater. Squeeze out all the excess water from the grated potatoes using a clean kitchen towel or cheesecloth. In a bowl, combine the grated potatoes, egg, and flour. Season with salt and pepper to taste. Mix everything together until well combined.

Step 2

Heat about 1/4 inch of oil in a skillet over medium-high heat. Form the potato mixture into small circular shapes, pressing them gently to flatten.

Step 3

Once the oil is hot, place the latkes in the pan. Shallow fry them for about 3-4 minutes per side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.

Step 4

Preheat your pan over high heat. Season the salmon with salt and pepper on both sides.

Step 5

Melt a knob of Smokey Paprika Butter in the pan and place the salmon skin-side down in the pan. Don’t move it around—let it sear until the skin is golden and crispy, basting with the butter.

Step 6

Once the skin is crispy, flip the salmon over and lower the heat slightly. Continue cooking for 3-4 more minutes until the salmon is cooked through but still moist in the centre.

Step 7

Serve with a salad or side of your choice and enjoy!