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Salmon & poached egg on zucchini rosti
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your dish with a vibrant tomato and herb topping.
Ingredients:
  • 4 large sebago (brushed) or golden delight potatoes, peeled, coarsely grated
  • 4 large zucchini, coarsely grated
  • 160ml (2/3 cup) olive oil
  • 8 free-range eggs
  • 4 large ripe tomatoes, coarsely chopped
  • 62.50 ml fresh dill sprigs
  • 8 slices (about 200g) smoked salmon
  • Lemon wedges, to serve
Instructions:
  • Place the potato and zucchini in a colander and press to remove any excess moisture. Then, transfer the mixture to a bowl and season with salt and pepper to taste.
  • 1. Preheat the oven to 120°C. 2. Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. 3. Spoon the potato mixture into the pan in four 1/4-cup portions, flattening into 10cm-diameter discs. 4. Cook each disc for 4-5 minutes on each side until golden. 5. Transfer the cooked discs to a baking tray and place in the oven to keep warm. 6. Repeat the process in 3 more batches, reheating the pan between each batch.
  • Prepare the ramekins by lining them with plastic wrap, leaving some excess hanging over the sides. Crack one egg into each ramekin and secure the edges by twisting and tying them. Boil water in a large saucepan, then remove from heat. Gently place the eggs in the plastic wrap into the water. Cover and let sit for 4-5 minutes until the eggs are just set. Transfer the eggs to a plate, carefully cut and unwrap them before serving.
  • Combine ripe, juicy tomatoes with fresh, aromatic dill in a bowl.
  • Plate the rosti, layer with salmon, poached eggs, and tomato mixture, and garnish with lemon wedges before serving.

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