Salmon & poached egg on zucchini rosti

Method

• 1
  Combine the potato and zucchini in a colander. Squeeze out excess moisture. Transfer to a bowl. Season with salt and pepper.
• 2
  Preheat oven to 120°C. Heat 2 tablespoons of oil in a large non-stick frying pan over medium high heat. Spoon four 1/4-cup portions of potato mixture into the pan. Flatten into 10cm-diameter discs. Cook for 4-5 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, reheating the pan between batches.
• 3
  Line eight 125ml (1/2-cup) capacity ramekins with plastic wrap, allowing the sides to overhang. Crack 1 egg into each lined ramekin. Twist and tie the edges to seal. Bring a large 22cm (base measurement) saucepan of water to the boil. Remove from heat. Transfer eggs in the plastic wraps to water. Cover and set aside for 4-5 minutes or until just set. Transfer the eggs to a plate. Use scissors to cut the plastic wrap. Unwrap the eggs.
• 4
  Meanwhile, combine the tomato and dill in a bowl.
• 5
  Divide the rosti among serving plates. Top with the salmon, poached eggs and tomato mixture. Serve with lemon wedges.