Waitrose and Partners
Potato rostis, crème fraîche & dill

Potato rostis, crème fraîche & dill

Get the party started with this delicious nibble.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Roast beef, horseradish and Yorkshire skewersMini mortadella, pistachio & ricotta sandwiches, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

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  • Makes24
  • CourseCanape
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 750g pack frozen Potato Rosti
  • 150ml creme fraiche
  • 1 shallot, very finely diced 
  • 2 tbsp Cooks’ Ingredients Nonpareille Capers, drained
  • 100g pack Christmas Old Fashioned Smoked Salmon
  • ½ x 100g jar lumpfish caviar
  • 8 cornichons
  • ¼ x 20 pack dill
  • Lemon wedges, to serve


  1. Preheat the oven to 220ºC, gas mark 7. Put the rostis on a baking tray and bake for 20 minutes, turning halfway.

  2. Allow the rostis to cool for 6-8 minutes, then top each with 1 tsp crème fraîche. Sprinkle each with diced shallot and capers.

  3. Top some of the rosti with a small fold of salmon, some with a spoonful of caviar and some with a whole cornichon as a vegetarian option. Garnish each with a sprig of dill and serve with lemon wedges to squeeze over.


Typical values per per rosti when made using specific products in recipe


412kJ/ 99kcals



Saturated Fat












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