Rosti Potatoes With Smoked Salmon and Scrambled Eggs

Recipe by MarieRynr
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
  • Using the large hole of a box grater, shred the potatoes.
  • Season the shredded potatoes with salt and pepper and form them into 6 cakes.
  • In a large skillet; heat half the butter over medium heat.
  • 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.
  • 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).
  • 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.
  • Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
  • To serve and garnish; place one warm rosti potato in the center of each warmed plate.
  • Form two slices od salmon into circular ribbons on top of each rosti.
  • Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
  • Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
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