Potato Rosti with Smoked Salmon, Scrambled Eggs and Oscietra Caviar
Prep time: 20 mins
Cooking time: 30-40 mins
Serves: 4
Ingredients
- 4 Medium size Potatoes (Sebago, Kestrel, Dutch Cream)
- 150g Butter
- 200g Salmon
- 8 Eggs
- 4 Tbsp Creme Fraiche
- 30g Oscietra Caviar
- Micro herbs for garnishing
Method
- Wash and peel the potatoes.
- Grate the potatoes into a bowl using the thicker part of a box grater. Using a cloth, squeeze hard all the liquids of the potatoes until dry as possible. Place into a separate bowl.
- Melt the butter and only use the butterfat discarding the milk and water part that sits in the bottom of the bowl. Add 3 Tbsp of the clarified butter, salt and pepper to the potato and mix through.
- Divide the grated potato mix into 4 pieces and roll them into a ball. Set aside.
- Bring small frying pan to medium high heat, add ½ Tbsp butter and add 1 ball of potato to the pan. Flatten with a spatula until it reaches the edges of the pan into a pancake shape. Cook for 3-5 mins until golden brown and turn using a plate that fits on the pan.
- Turnover and cook for a further 3-5 mins. Repeat if necessary for more color and until Rostis are fully cooked. Place Rostis on a baking tray to warm them up later.
- Preheat the oven to 180°C.
- Whisk the eggs and cook them in a nonstick pan with a touch of butter on medium heat until just cooked. Don’t overcook them so they are still a little runny.
- Place the potato Rosti into the oven and heat them up for 5 mins.
- Serve the Rosti with scrambled eggs, smoked salmon, a dollop of Creme Fraiche and a generous amount of Oscietra Caviar. Garnish with micro herbs and enjoy.
