These potato rostis are cooked in olive oil until golden brown and crispy. They are topped with a spoonful of herb cream cheese, a slice of fresh smoked salmon and a jammy boiled egg. Finished with a drizzle of lemon butter sauce, grated lemon zest and dill, the flavours pair together perfectly to make an irresistible brunch.
Serves 2, makes 4 potato rostis
Ingredients
2 - 4 eggs
4 slices of fresh smoked salmon
Fresh dill
Potato Rosti
2 medium sized potatoes
1 egg
1 tsp plain flour
Olive oil
Cracked black pepper and sea salt
Herbed Cream Cheese
80g Philadelphia cream cheese
Half a bunch of fresh dill, finely chopped
Half a bunch of fresh chives, finely chopped
Cracked black pepper and sea salt
Lemon Butter Sauce
1 tbsp lemon juice
4 tbsp butter
1tsp lemon zest, finely grated
Cracked black pepper and sea salt
Method
- Grate the potatoes and squeeze any excess water out of them using a cheesecloth
- Tip the grated potato into a bowl alongside the egg, flour, seasoning and mix until well combined
- Heat olive oil in a frying pan over a medium heat, and spoon the mixture in to make 4 potato rostis
- Using a spoon, press down until they are flat and round
- Cook for 7-10 mins each side or until they are golden brown and crispy
- Once cooked, remove the rostis from the frying pan and drain on kitchen paper
- For the herbed cream cheese, add the Philadelphia into a bowl with the freshly chopped dill, chives, salt and pepper and mix quickly to loosen the consistency
- Meanwhile boil a saucepan of water and add the eggs in
- Boil the eggs for 5 minutes for a solid white but runny yolk
- Once cooked, remove the eggs and add into a bowl of cool water to stop the eggs from continuing to cook
- For the lemon butter, melt the butter in a saucepan and add the lemon juice and lemon zest
- Heat until bubbling, stir and season to taste
- To assemble the dish, plate up two potato rostis and add two slices of fresh smoked salmon
- Top the salmon with a spoonful the herbed Philadelphia cream cheese and add a boiled egg
- Finish by spooning over the lemon butter and fresh dill
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