Rosti Potatoes With Smoked Salmon and Scrambled Eggs

Submitted by MarieRynr

"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: 30mins
• Ingredients: 12
• 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.

Reviews

[AmandaInOz]

This made a fabulous brunch! I used freshly smoked trout instead of salmon and cooked the rosti in ghee, otherwise made as stated. I will use clarified butter from now on when cooking rosti or any type of hashbrowns. It was crisp and flavourful. Perfect combination of simple ingredients. Thanks MarieAlice!