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Salmon & poached egg on zucchini rosti

  • 0:20 Prep
  • 0:45 Cook
  • 8 Servings


  • 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
  • 1/4 cup fresh dill sprigs
  • 8 slices (about 200g) smoked salmon
  • Lemon wedges, to serve


  • 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.

Source: taste.com.au


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