Potato Rosti and Smoked Salmon Stack
A tasty dish served with poached eggs and delicious honey balsamic grilled Ciabatta bread.
- 3 large peeled potatoes
- 250 grams smoked salmon
- 25 grams melted butter
- salt and pepper
- 2 eggs beaten
- 8 eggs for poaching
- 1 ciabatta loaf sliced into 1 cm thick slices (1 per person)
- 200 grams rocket
- Castle Rock Café honey balsamic vinegar
- olive oil
Grate potatoes into a bowl and squeeze out excess moisture. Add the beaten eggs, melted butter and salt and pepper to the potatoes and mix well.
Heat oven to 180°C.
In a frying pan add a little olive oil and heat. Add medium size balls of rosti mixture and slowly flatten with a fish slice. When crispy turn over and cook until golden on the other side. Take out and place on an oven tray.
Cook rostis in the oven for approximately 15 minutes. Pull out and let rest.
Drizzle honey balsamic vinegar over the ciabatta bread and toast.
Mean while poach the eggs until done how you like them.
Place rostis on the plate,top with the smoked salmon, poached eggs and rocket.
Serve toasted ciabatta bread on the side.
Best served with a cup of your favourite coffee or Lake Chalice Sauvignon Blanc.
Recipe and image kindly contributed by Castle Rock Café