Rosti Potatoes With Smoked Salmon And Scrambled Eggs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 large idaho potatoes
• salt & freshly ground black pepper
• 1/2 cup clarified butter
• 12 eggs
• 3 tablespoons creme fraiche
• salt & freshly ground black pepper
• 12 slices smoked salmon
• 2 tablespoons creme fraiche
• 2 teaspoons capers
• 2 teaspoons finely diced red onions
• 2 teaspoons finely chopped chives
• 2 teaspoons chopped fresh dill

Recipe

• 1 to make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
• 2 using the large hole of a box grater, shred the potatoes.
• 3 season the shredded potatoes with salt and pepper and form them into 6 cakes.
• 4 in a large skillet; heat half the butter over medium heat.
• 5 carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
• 6 remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
• 7 to make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
• 8 place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
• 9 to serve and garnish; place one warm rosti potato in the center of each warmed plate.
• 10 form two slices od salmon into circular ribbons on top of each rosti.
• 11 place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
• 12 sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.