Smoked salmon and potato rosti with poached eggs By Scotty Brand
This recipe from Scotty Brand is the perfect way to turn leftover potatoes and smoked salmon into a delicious brunch dish over the holidays.
Launched in 1948, Scotty Brand is the source of good food.
Discover their proud heritage and values, and learn where you can buy their food by visiting http://scottybrand.com.
Ingredients: Serves 4
1 pack Scotty Brand smoked salmon
1 lightly whisked egg
2 tbsp plain flour
20g melted butter
Salt and pepper, to season
1 tbsp olive oil
4 tbsp reduced fat crème fraîche
3 large Scotty Brand potatoes, peeled and grated
Romaine lettuce, 1 leaf cut into 4
Fresh dill, chopped
4 eggs
Method
1 Place grated potato in a colander and squeeze out all moisture.
2 Transfer to a large bowl, then add the whisked egg, flour and season to taste.
3 Heat the oil in a large frying pan over medium-high heat and add in the butter.
4 With a cooking ring place a large heaped spoonful of the potato mixture into the pan
and flatten slightly with the back of a spoon. Repeat to create 4 röstis.
5 Cook for 10-12 minutes each side or until crisp and golden then transfer to a plate.
6 Meanwhile, softly poach the four eggs in boiling water, keeping the yolks runny.
7 Mix the chopped dill and crème fraîche and set aside.
8 Top each rösti with a sliced lettuce, smoked salmon, poached egg and then dill crème fraîche. Season with cracked black pepper and a sprinkling of fresh dill and enjoy.
In association with Taste Communications.
www.tastecommunications.co.uk
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