Smoked Sausage & Sundried Tomato Potjie Pot Pasta
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Salmon and Sour Cream Rostis

Salmon & Sour Cream Rostis

Sophisticated Sunday brunch just got ‘silly simple’.

(makes 6 Rostis)
4 medium potatoes – peeled & grated
salt & pepper
cooking oil
smoked salmon
sour cream
fresh dill – chopped
fresh lemon juice



Pack 11 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your double-sided cast iron griddle plate, skottle side up, onto the PotjieKing to heat up.

  • Salt and pepper the grated potato well and then place it into a clean dishcloth.
  • Use the dishcloth to wring the potato out. Squeeze as much liquid out as possible.
  • Pour about 2 tablespoons of oil and a little knob of butter onto the skottle side of your griddle plate and allow it to heat up.
  • You can use an egg ring to shape them into perfect circles or alternatively spoon grated potato onto the griddle and flatten using a spatula or spoon to stick it together.
  • Flip the Rostis over once they have browned nicely.
  • Cook the other side until golden brown and then remove from the griddle.
  • Serve stacked in layers of Rosti, Salmon and Sour Cream with a sprinkle of fresh dill and a squirt of lemon to finish this off!

Note: Top your Rostis with whatever you fancy! Avo and danish feta, eggs and bacon… There’s a Rosti to suit every taste.



PotjieKing – Feeding Adventure Since 2008