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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
Tomato and herb topping enhances this indulgent dish with fresh flavors.
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, press out any excess moisture, and then move them to a bowl. Season with salt and pepper.
  • Preheat oven to 120°C. Heat oil in a large non-stick frying pan over medium-high heat. Scoop potato mixture into the pan to make 4 discs. Cook until golden brown, about 4-5 minutes per side. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining batches, reheating the pan as needed.
  • Line 125ml (1/2-cup) ramekins with plastic wrap, ensuring overhang. Crack 1 egg into each ramekin. Cinch and secure the edges. Boil water in a large 22cm saucepan. Remove from heat. Submerge wrapped eggs in water. Let sit covered for 4-5 minutes until set. Place eggs on a plate, cut the plastic wrap with scissors, and unwrap carefully.
  • Mix the tomato and dill together in a bowl.
  • Plate the rosti evenly on serving plates and layer with the salmon, poached eggs, and tomato mixture. Garnish with lemon wedges and serve.

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