Name: Potato rosti Christmas tree
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 22
Ingredients: 2kg Dutch cream potatoes; 2 tsp sea-salt flakes; 250g unsalted butter; ¼ cup cornflour; 2 Tbsp finely chopped chives; 1 Tbsp finely chopped dill or tarragon; 1 Tbsp finely chopped parsley; ½ cup crème fraîche; 100g hot smoked salmon, flaked; Juice of ½ lemon; ⅓ cup tomato relish; 6 prosciutto slices, torn into half lengthways; Shaved parmesan; Sea-salt flakes and freshly ground black pepper, to season

Get creative with your finger food and make tarts with potato instead of pastry. A rosti is generally a small fried flat cake, but here it’s a mini baked tart shell you fill with crème fraîche and smoked salmon or tomato relish and prosciutto. Yum!

Looking for more Christmas finger food?

Potato rosti Christmas tree

Delight your guests with this elevated finger food recipe! This potato rosti Christmas tree will bring festiveness to your Christmas tablescape.

Ingredients

2kg Dutch cream potatoes

2 tsp sea-salt flakes

250g unsalted butter

¼ cup cornflour

2 Tbsp finely chopped chives

1 Tbsp finely chopped dill or tarragon

1 Tbsp finely chopped parsley

½ cup crème fraîche

100g hot smoked salmon, flaked

Juice of ½ lemon

⅓ cup tomato relish

6 prosciutto slices, torn into half lengthways

Shaved parmesan

Sea-salt flakes and freshly ground black pepper, to season

Method

Preheat oven to 190°C fan-forced (210°C conventional). Line 11 holes in each of two 12-hole muffin trays with 12cm squares of baking paper (roughly scrunch paper to help it sit in holes). Finely grate half of the potatoes and coarsely grate remaining half. Put in a bowl, sprinkle with salt and set aside for 10 minutes.

Meanwhile, melt butter in a saucepan on low heat. Set aside.

Squeeze out as much moisture as possible from potato through a sieve, then transfer to a dry bowl. Slowly pour in butter. Add cornflour and mix until very well combined.

Place 2 tablespoons of potato mixture into each lined muffin hole and press down on base and up sides to make a tart case. Bake for 1 hour until golden around edges. Cool slightly.

Meanwhile, combine half of the chives and dill in one bowl and remaining chives and parsley in another.

Spoon 1 heaped teaspoon crème fraîche into 11 rosti tart cases, then top with salmon and dill mixture. Squeeze lemon juice over. Spoon 1 heaped teaspoon tomato relish into remaining cases. Roll each prosciutto slice into a ‘rose’ and divide among relish bases. Top with parmesan and parsley mixture. Season tarts and arrange into
a Christmas tree shape. Serve.

What is potato rosti made of?

Potato rosti is a Swedish dish made up of grated potato that is moulded into a flat cake and fried. This potato Rosti dish bakes the grated potato mixture instead, and shapes it into a small cup that can hold other ingredients.