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Root vegetable rösti with lumpsucker roe

4 rösti.

Use rösti as a side dish with a main course, or enjoy them as here, filled with the taste of spring and served as a starter. Allow 1-2 rösti per person.


2 baking potatoes – approx. 800 g, 2 Hamburg parsley – approx. 300 g, 1 small onion, salt, oil for frying

Peel or scrub the root vegetables. Roughly grate the root vegetables and the onions, place in a sieve and sprinkle with salt. Allow to drain for a short period of time. Press with your hands to remove any excess moisture, and put about a quarter of the mixture in your burger press. Mould the mixture into a compact rösti and repeat with the remaining mixture. Fry the four rösti in plenty of oil in a hot frying pan for approx. 15 minutes on each side, or until golden and done.


4 tbsp thick yogurt
2 mini cucumbers, thinly sliced
2-3 spring onions, finely sliced
4-8 tbsp lumpsucker roe or salmon roe
Lemon wedges

To serve

Arrange the rösti on small plates and top with yoghurt, cucumber, spring onions and roe. Serve immediately with lemon on the side.

TIP: You can make rösti using all kinds of root vegetables, for example potatoes, celery and carrots.

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