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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 1 Jac and Shaz: Zucchini & Potato Rösti Stack with Smoked Salmon and Crème Fraîche

Watch MKR on TV2 and TVNZ OnDemand

Prep: 25 mins                                    

Cook: 20 mins                                   

Serves: 4



  • Salt and pepper, to season
  • 3 tbs vegetable oil, to fry
  • 200g crème fraîche
  • 1 tbs lemon juice
  • 1 tbs finely chopped dill
  • 100g rocket leaves
  • 200g sliced smoked salmon
  • 8 chives
  • Baby capers and olive oil, to serve



  • 300g zucchini, coarsely grated
  • 2 tsp salt
  • 500g potatoes, coarsely grated
  • 2 eggs, lightly beaten
  • 150g (1 cup) plain flour
  • 2 tbs finely chopped chives


  1. To make rosti, place zucchini in a sieve over a bowl. Stir through half the salt. Stand for 10 minutes to drain. Push down to remove excess liquid. Transfer to a bowl and set aside. Repeat with potato.
  2. Combine zucchini, potato and remaining ingredients in a large bowl. Season with salt and pepper.
  3. Heat oil in a large non-stick frying pan over medium heat. Place ¼ cup of mixture into pan and lightly press into an 8cm circle. Repeat to make three circles. Cook for 2-3 minutes on each side or until golden, crisp and cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with remaining mixture to make 12 rosti.
  4. Combine crème fraîche, lemon juice and dill in a small bowl. Season with salt and pepper.
  5. Place one rosti on each serving plate. Divide a third of the rocket among each rosti, then repeat with salmon and crème fraîche mixture to make a stack. Repeat twice more, ending with crème fraîche mixture. Top with chives and capers, then drizzle over oil to serve.