Regal Marlborough Smoked Salmon on Potato Rosti with Poached Egg

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serves 4


  • 600 g starchy potatoes, such as Agria, peeled
  • salt and pepper
  • 2 tablespoons olive oil
  • 4 eggs
  • 100 g Regal Cold Smoked Salmon
  • hollandaise sauce
  • chopped chives
  • rocket leaves





Boil the potatoes for 8 minutes or until they are half cooked. Remove from the heat, drain and grate. Place the grated potatoes in a bowl and mix in the salt and pepper. Form into 8 patties, leaving the edges ragged.
Heat the oil in a frying pan and cook the potato rosti over medium heat for 2 to 3 minutes on each side or until crisp and golden.
Meanwhile, poach the eggs to your liking. To serve, place 2 rosti on each plate. Top with folded salmon slices, a poached egg and hollandaise.
Garnish with chopped chives and serve with rocket.

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