Breakfast

Celery root rösti with smoked salmon

Name: Celery root rösti with smoked salmon
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 7 oz Celery root; 4 oz Smoked salmon; 1½ oz Sour cream; 1 Eggs; Dill, a few fronds; 1 oz Butter; Sea salt, to taste

Celery root does what potato does in a rösti at a fraction of the carbohydrate, and wringing the water out of it is the only step that matters.

7gnet carbs

21gfat

18gprotein

289kcal

Per serving25 minServes 2

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Ingredients

For the whole dish · serves 2

Celery root7 oz
Smoked salmon4 oz
Sour cream1½ oz
Eggs1
Dilla few fronds
Butter1 oz
Sea saltto taste

Method

6 steps · 25 minutes

Peel and coarsely grate the celery root, then salt it and leave it 10 minutes in a colander.
Wring it out hard in a clean kitchen towel. You should get several tablespoons of liquid, and the rösti will not crisp until you do.
Mix it with the beaten egg and a good pinch of salt — the egg is binder, not substance, so do not add more.
Press into two flat cakes in the butter over medium heat and leave them completely alone for 6 minutes. Every press and peek breaks the crust.
Turn once and give them 5 minutes more.
Top with the sour cream, the salmon draped rather than laid flat, and the dill.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.