60mins
Scotty Brand smoked salmon
1 lightly whisked egg
2 tbsp plain flour
20g melted butter
Salt and pepper
1 tbsp olive oil
4 tbsp reduced fat crème fraîche
3 large Scotty Brand potatoes, peeled and grated
Romaine lettuce, 1 leaf cut into 4
Fresh dill, chopped
4 eggs
Place grated potato in a colander and squeeze out all moisture.
Transfer to a large bowl, then add egg, flour and season to taste.
Heat the oil in a large frying pan over medium-high heat and add the butter.
Either with a cooking ring, or spooning mixture, place a large heaped spoonful of the potato mixture into the pan and flatten slightly with the back of a spoon. Repeat to create 4 röstis.
Cook for 10-12 minutes each side or until crisp and golden then transfer to a plate.
Meanwhile, softly poach the eggs in boiling water, keeping the yolks runny.
Mix the chopped dill and crème fraîche and set aside.
Top each rösti with a sliced lettuce, smoked salmon, poached egg and then dill crème fraîche. Season with cracked black pepper and a sprinkling of fresh dill.
