Rosti Potatoes With Smoked Salmon and Scrambled Eggs

In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!

• Ready In: 30 mins
• Serves: 6

Ingredients

• Rosti Potatoes

• 2  large idaho potatoes
•  salt & freshly ground black pepper
• 1⁄2 cup  clarified butter

• Scrambled Eggs

• 12  eggs
• 3  tablespoons creme fraiche
•  salt & freshly ground black pepper

• To serve and garnish

• 12  slices smoked salmon
• 2  tablespoons creme fraiche
• 2  teaspoons capers
• 2  teaspoons  finely diced red onions
• 2  teaspoons  finely chopped chives
• 2  teaspoons  chopped fresh dill

Directions

1. To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
2. Using the large hole of a box grater, shred the potatoes.
3. Season the shredded potatoes with salt and pepper and form them into 6 cakes.
4. In a large skillet; heat half the butter over medium heat.
5. Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
6. Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
7. To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
8. Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
9. To serve and garnish; place one warm rosti potato in the center of each warmed plate.
10. Form two slices od salmon into circular ribbons on top of each rosti.
11. Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
12. Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.