Salmon Rosti with Eggs & Creamed Spinach

By Michael Van de Elzen

Salmon Rosti with Eggs & Creamed Spinach
This salmon rosti recipe is the perfect spring brunch meal, Pair with creamed spinach and a poached egg for easy entertaining. 


Serves 6

4 large potatoes, peeled

100g butter, melted

200g hot smoked

salmon, flaked

3 tbsp vegetable oil

6 eggs, poached

Creamed Spinach

1 tbsp olive oil

1 onion, finely chopped

125ml white wine

250ml cream

200g spinach, washed

Preheat oven to 180°C. To make rosti, boil potatoes until par-cooked but still firm. Drain; allow to cool. Grate potatoes and mix with butter, salmon, a pinch of salt and freshly ground black pepper.

Heat 1 tablespoon vegetable oil in a non-stick, ovenproof frying pan. Layer in the potato mix, pressing each layer down as you go. Ensure the bottom of the rosti is kept moving to avoid burning. Once all the potato has been pressed into pan, cook on a medium heat for 4 minutes. Drizzle remaining oil around the edge of the pan, flip the rosti out onto a plate, then slide it back into the pan, uncooked side down. Cook for a further 2 minutes, then bake for 12 minutes.

To make spinach, heat olive oil in a saucepan. Add onion; sauté for 1 minute. Add white wine; reduce slightly. Add cream. Bring to the boil; reduce heat and simmer for 10 minutes. Add spinach. Bring back to the boil; remove pan from the heat. Season with salt and white pepper.

Cut rosti into wedges. Serve each wedge with a hot poached egg and spinach.


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