Potato rösti with smoked salmon and labneh – a successful crossover dish

This recipe is really something different. Potato rosti with salmon and labneh is an example of a successful fusion dish. This is what it means to combine different food cultures and culinary arts. Some call it a crossover kitchen. This time, we paired potato rosti from southern Germany with salmon from the north and then labneh, a Lebanese cream cheese. And as if all that wasn’t enough, red onions and small caps are added, which is reminiscent of Sicily or southern Italy.

In the end, though, it doesn’t really matter where the potato rosti with salmon and labneh comes from, because the taste is always important in the eating circle. And this is guaranteed not to be ignored here. I can eat this dish at any time of the day. It doesn’t matter if it’s for breakfast, lunch or dinner. The dish works as a finger food for a party or buffet. A true all-rounder that you should have on your radar.

These recipes always work and will always put a culinary smile on other people’s lips:

Pasta with mushrooms, leeks and minced meat, garnished with fresh spring onions and served on a simple plate on a blue table.


Maybe you want to go a step further and pick your own salmon? I recommend it only because it takes the whole dish to a new aroma. Here is the perfect recipe for your homemade gravlax.

Rösti is filled with smoked salmon and labneh on a baking sheet.


Potato hash browns with smoked salmon and labneh

press release

Combination Dishes for Melting: Hash Browns with Smoked Salmon and Labneh.


  1. For Labneh, simply mix the yogurt with salt and hang it in the fridge for 24 hours and keep it in a cloth. The higher the fat content of the yogurt, the smoother and creamier the yogurt will be.

  2. For the Rösti, peel the potatoes and fry them well. Firmly squeeze the diced potatoes once with the cheesecloth. Also grind the red onion and mix it with potatoes. Season with a little salt, pepper and nutmeg and fry with a large covered butter with the desired amount. The thickness of hash browns should not be more than one centimeter. After 8 minutes on each side on medium-high heat, they should be golden brown and crisp.

  3. Now cut the red onion into fine pieces and wash the herbs and cut or chop them. Then spread the rösti with labneh and top it with smoked salmon, onions, capers and herbs.

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